Red bell pepper, chorizo & crunchy fennel panna cotta

Canopée chef Grégory Bonaccini reinterprets the panna cotta recipe in a savory version, featuring peppers.

This recipe by Grégory Bonaccini, chef at the Canopée restaurant in Lyon, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 4
Preparation time: 20 min
Cooking time: 20 min
Resting time: 4 h

Ingredients for the bellpepperpannacotta

For the green bell pepper salad

2 green peppers
2 cl sherry vinegar
3 cl olive oil
salt and pepper

For the bell pepper purée

500 g red peppers
olive oil
2 cloves garlic
thyme
salt and pepper

For the panna cotta

275 g bell pepper purée
14 cl milk
160 g liquid cream 30% fat
5 x 2 g gelatine leaves
Sal t

For the chorizo cubes

100 g chorizo, not too dry
Neutral oil (rapeseed or sunflower )

For decoration

Thyme
1 fennel

Steps for the bellpepperpannacotta

Green bell pepper salad: clean, drain and dice the green peppers. In a bowl, season with olive oil and vinegar. Add salt and pepper to taste.
Place the bell pepper salad at the bottom of the bowls you'll use to shape the panna cotta.
Bell pepper purée: clean, drain and slice the red peppers. Clean the thyme and peel the garlic cloves. Sauté the peppers in olive oil with the garlic and thyme. Add salt and pepper to taste. Add 10 cl of water and simmer until the peppers are cooked through. Remove the thyme and blend with a hand blender or blender.
Panna cotta: pour the milk, cream and bell pepper purée into a saucepan and season with salt and pepper to taste. Bring the mixture to the boil.
Meanwhile, rehydrate the gelatine leaves in cold water. Once rehydrated, add them to the previous mixture (off the heat), stirring until dissolved.
Pour the panna cotta over the green bell pepper salad you've previously placed in the bowls. Place in the fridge for at least 4 h.
Finishing: dice the chorizo into 1 cm cubes and fry in oil over a low heat until crisp. Cool and arrange on top of the panna cotta when set. Clean the thyme and pick a few sprigs. Clean and finely slice the fennel with a knife or mandolin. Arrange the slices on the panna cotta before serving.

Forfurther information

Canopée, 12 rue Major Martin, 69001 Lyon 1
12.5/20 in the Livre des 109
Read Gault&Millau's review of Canopée

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