Photography recipe
Fotografía Chef Signature Chef

Elaboration

 

FOR THE POPPY SEED WAFERS 

  1. Make dough oil and butter tray.
  2. Score.
  3. Sprinkle with salt.
  4. Bake @ 400, 6-8min.

 

FOR THE FENNEL PANNACOTTA

  1. Bring cream, milk, peppercorns, fennel and rosemary to a boil.
  2. Then reduce heat, Reduce to 350 mL.
  3. Strain through fine mesh strainer.
  4. Dissolve sugar...

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Elaboration

 

FOR THE POPPY SEED WAFERS 

  1. Make dough oil and butter tray.
  2. Score.
  3. Sprinkle with salt.
  4. Bake @ 400, 6-8min.

 

FOR THE FENNEL PANNACOTTA

  1. Bring cream, milk, peppercorns, fennel and rosemary to a boil.
  2. Then reduce heat, Reduce to 350 mL.
  3. Strain through fine mesh strainer.
  4. Dissolve sugar and salt to taste.
  5. Dissolve bloomed gelatin (squeeze out as much water as possible).
  6. Cool over ice bath, stirring so as not to form a skin.
  7. Pour into clean half tray and refrigerate until set.

 

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Ingredients 4 persons
  • FOR THE POPPY SEED WAFERS
  • Poppy Seed Crackers
  • 1 2/3 cup all-purpose flour
  • Pinch cayenne pepper / togarashi
  • 1 tsp sugar
  • 1 1/4 tsp salt
  • 2 tbsp butter
  • diced
  • 1 tbsp poppy seeds
  • finely ground
  • 2/3 cup milk
  • sea salt
  • FOR THE FENNEL PANNACOTTA
  • 300 mL 35% cream
  • 150 mL homo milk
  • 20 g sugar
  • 2 sheets gelatin bloomed in ice water
  • 14 G whole black peppercorns toasted and buzzed
  • 14 G fennel seed toasted and buzzed
  • 14 G rosemary rough chop
  • pinch of salt to taste.
Recipes. The Cook & Chef Institute