|  home | feedback | help          
Chef Gabriel Bremer of Salts  Cambridge, MA
Chef Gabriel Bremer
798 Main Street
Cambridge, MA 02139-3510
(617) 876-8444
+ Click images to enlarge
Lime  Panna Cotta with Local Strawberries, Candied Black Sesame, and Yuzu Meringue

Lime Panna Cotta with Local Strawberries, Candied Black Sesame, and Yuzu Meringue
Chef Gabriel Bremer of Salts – Cambridge, MA
Adapted by
April 2010
Yield: 12 Servings


Strawberry Sheet:
12 grams gelatin
450 grams strawberry puree
50 grams water
35 grams sugar

Lime Panna Cotta:
10 grams gelatin sheets
350 grams heavy cream
120 grams sugar
Zest of 4 limes
240 grams plain yogurt

Black Sesame Candy:
30 grams water
150 grams sugar
100 grams black sesame seeds
50 grams white sesame seeds
8 grams butter

Yuzu Meringue:
100 grams water
25 grams yuzu juice
75 grams sugar
5 grams Versawhip
0.5 grams xanthan gum

To Assemble and Serve:
Local strawberries
Crystallized strawberries
Strawberry sorbet
Edible flowers
Micro shiso


For the Strawberry Sheet:
Bloom the gelatin in cold water. Combine the rest of the ingredients into a heavy bottom saucepot and bring up to a boil. Whisk in the bloomed gelatin and mix until fully incorporated. Strain the mixture thru a fine-mesh sieve and carefully pour onto a chilled sheet tray lined with acetate. Place the strawberry sheet into the refrigerator to chill over night. Once set, cut into strips for plating.

For the Lime Panna Cotta:
Bloom the gelatin sheets in cold water. Meanwhile, combine the cream, sugar, and lime zest in a saucepot, over medium high heat. Bring this mixture to a simmer and remove from the heat. Cover the pot and steep the mixture for 10 minutes. Add the yogurt and gelatin to the cream mixture and return to the heat until the gelatin has melted entirely. Strain the mixture and pour into the desired molds. Put the molds into the freezer to set.  

For the Black Sesame Candy:
Mix the water and sugar in a copper pot over medium-high heat and bring the mixture to 223°F.  Remove from the heat and add the sesame seeds, stirring with a wooden spoon until the sugar crystallizes and turns white.  Put the pot back on the stove and add the butter. Cook the mixture until the sugar melts again and turns amber in color. Pour the candied sesame seeds onto a Silpat-lined baking sheet and chill to room temperature. Break into pieces and reserve.

For the Yuzu Meringue:
Combine all of the ingredients in a bain marie and blend with an immersion blender until it forms a firm meringue.

To Assemble and Serve:

Un-mold the chilled, set panna cotta. Place the panna cotta off center, beside a molded strip of strawberry sheet. Garnish with shards of black sesame candy and a spoonful of yuzu meringue. Finish the plate with a scattering of fresh local and crystallized strawberries and a quenelle of strawberry sorbet. Sprinkle with edible flowers and micro shiso.

  • Photo Gallery of Chef Mary Dumont of Harvest – Boston, MA
  • Photo Gallery of Chef Louis Maldonado at Aziza – San Francisco, CA
  • 2010 Los Angeles Rising Star Chef Kuniko Yagi
  • 2007 New York Rising Star Chef Michael Anthony
  • 2007 Atlanta Rising Star Chef Drew Van Leuvan
  • 2009 Boston Rising Star Chef Gabriel Bremer
  • Rhubarb: About Rhubarb and More Recipes

  •  Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy