Fava Bean Panna Cotta With Crab Salad

Recipe adapted from Sal Marino

Fava Bean Panna Cotta With Crab Salad
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Fava Bean Panna Cotta With Crab Salad adapted from Sal Marino
Servings
4
servings
Ingredients
  • 1 cup shelled and cleaned fava beans (approximately 1 pound in their pods)
  • 3 cups heavy whipping cream
  • 1½ sheets gelatin
  • Salt and freshly ground pepper
  • 1 pound Dungeness crabmeat
  • 3 tablespoon extra-virgin olive oil, plus more for garnish
  • 1 tablespoon fresh lemon juice
Directions
  1. Prepare an ice bath. Bring a large pot of water to a boil, and blanch the fava beans for 15 seconds. Immediately plunge them into the ice bath to stop the cooking. To remove the waxy coating, break the outer shell and pop them out. Reserve a handful of beans for garnish.
  2. In a saucepan, bring the cream and fava beans to a boil. Remove from the heat, cover with plastic wrap and let rest for 30 minutes. Meanwhile, place the gelatin sheets in a bowl of cold water until softened.
  3. In a food processor, purée the cream and fava mixture. Strain the mixture through a fine mesh sieve back into a clean saucepan and season with salt and pepper to taste. Place the saucepan over medium heat and whisk in the softened gelatin sheets.
  4. Pour the mixture into 3-ounce ramekins and refrigerate overnight.
  5. Season the crab with the olive oil, lemon juice, salt and pepper. Top the panna cottas with some of the crab salad, garnish with the reserved fava beans, drizzle with olive oil and serve.
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