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

Adapted by StarChefs.com
January 2012
Yield: 15 Servings

INGREDIENTS:

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
honey
Salt and freshly ground black pepper
Freekeh
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

METHOD:

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.