Sweetcorn Panna Cotta & Crab Cannelloni Recipe
Crab and sweetcorn proves to be a glorious combination in this exquisite crab recipe from award-winning chef, Alan Murchison
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Cooking tools:
- Stove
- Saucepan
- Blender
- Fine-mesh sieve
- Tray
- Plastic wrap
- Refrigerator
Ingredients
- 400g of chicken breast, boneless and skinless
- 750g of brown crab meat
- 1 lemon zest
- 1 handful of lime zest
- 50ml of double cream
- salt to season
- 50g of sausage skins
- 2 potatoes
- 500g of sweetcorn kernels
- 300ml of cream
- 200ml of full-fat milk
- 600ml of full-fat milk
- 200ml of cream
- 4g of agar agar
- 50g of crab meat
- 1 handful of micro cress
- 200g of sweetcorn kernels
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