Crème Fraîche Panna Cotta, Roasted Carrots, Freekeh, and Calabrian Chili Oil

Adapted by
January 2012
Yield: 15 Servings


Crème Fraîche Panna Cotta
8 bay leaves
10 black peppercorns
1 cup whey or vegetable stock
4 sheets gelatin, bloomed in ice water
3 cups crème fraîche
Salt and freshly ground black pepper
½ cup freekeh
2 cups vegetable stock
Salt and freshly ground black pepper
Roasted Carrots
3 pounds carrots, scrubbed clean
olive oil
Salt and freshly ground black pepper
Calabrian Chili Oil
¼ cup canola oil
1 teaspoon sole di Calabria chili powder
To Assemble and Serve
Persian cress
Chopped fresh parsley
olive oil
Salt and freshly ground black pepper
lemon juice
fennel fronds


For Crème Fraîche Panna Cotta:
Infuse the bay leaves and peppercorns in the whey or vegetable stock over low heat. Dissolve gelatin sheets in the infused liquid and strain. Rest mixture at room temperature for 1 hour, gently stirring occasionally. Add crème fraîche and stir to combine. Add honey, salt, and white pepper to season. Ladle 2 ounces of the mixture into each ramekin and chill until set, at least 3 hours.

For the Freekeh:
Bring freekeh and stock to a simmer in a small pot. Cover and cook until tender. Season with salt and pepper. Chill.

For the Roasted Carrots:
Preheat oven to 400ºF. Toss carrots with olive oil, salt, and pepper. Put in a hotel pan, cover with foil and roast until just tender. Chill.

For the Calabrian Chili Oil:
Over low heat, infuse the oil and chili powder. Cool to room temperature.

To Assemble and Serve:
Dip Crème Fraîche Panna Cotta into a hot water bath for 10 seconds, just enough to loosen but not melt. Invert into a shallow bowl. Toss Roasted Carrots, Freekeh, Persian cress, and parsley with olive oil, salt, pepper, and a squeeze of lemon juice. Arrange the salad around the Crème Fraîche Panna Cotta and spoon Calabrian Chili Oil over the top. Garnish with fennel fronds.