When Panna Cotta Turns Savory! The dessert transforms into a sugar-free version with Riccardo Di Giacinto's recipe, which also adds a delicious lobster croquette to the main preparation.

Smoked Buffalo Mozzarella Panna Cotta, Lobster Croquette, and Green Sauce Foam

FOR THE SMOKED BUFFALO MOZZARELLA PANNA COTTA

Ingredients

• 1 kg smoked buffalo mozzarella

• 1 liter of cream

*for 1 liter of finished mixture: 3 g of Agar Agar

Method

Cut the mozzarella into cubes, put it in the cream, and bring to a boil. Blend and strain it through a sieve several times, making sure no residue is left. Place it in a container and then in a blast chiller, letting it cool completely.

Once cold, skim off any fat and strain it again through a sieve without filtering the bottom. Once this step is done, add the agar agar, blend, and bring to a boil again. Finally, pour the mixture into shallow dishes and let it cool.

For the green sauce

• 200 g parsley leaves

• 2 anchovy fillets

• ½ clove of garlic, peeled

• 20 g white vinegar

• 200 g Extra Virgin Olive Oil

• Salt and Pepper to taste

• 1.5 g Xantana

Method

Blend everything and pass through a sieve. Finally, add the extra virgin olive oil and whisk with 1.5 g of Xantana. Put all the ingredients in a siphon and charge with 1 cartridge.

For the lobster croquette

• 200 g potatoes

• 400 g lobster

• 3 parsley leaves

• Garlic oil

• Salt to taste

• Pepper to taste

Method

Cook the lobsters in boiling water for 10 minutes, cool them in water and ice, shell them, and cut them into pieces. Add the previously boiled, mashed, and cooled potatoes. Season with garlic oil, salt, pepper, and julienned parsley.

Shape the mixture into cylindrical croquettes with a diameter of 1 cm and a height of 1/2 cm, coat them with "00" flour, eggs, and corn flakes cereals, and proceed with frying.

Plating

Place the panna cotta disk on the plate, use a pastry ring of about 8 cm to pierce the panna cotta and create a circle within the disk. Inside the circle, place the green sauce and the croquettes.

Garnish with balsamic vinegar, candied onion, and mustard and wood sorrel leaves.