Smoked Salmon Panna Cotta

Step 1

In a saucepan, place the cream and bring to a simmer over medium heat

When it starts to boil, remove from heat and add the dill

Simmer for four minutes

Let the cream cool in a bowl and reserve

Step 2

Cut the smoked salmon into cubes and mix with the cream

Use an electric mixer to blend until smooth

Add the dissolved gelatin according to package instructions

Step 3

Brush mini muffin tin cups with olive oil

Place one sprig of dill in the bottom of each cup

Pour the salmon cream mixture into the cups and refrigerate for two hours

Step 4

Unmold the panna cotta onto plates where it will be served

Garnish with one slice of lime, 3 grams of Jamaican pepper on each plate, drizzle with olive oil and sprinkle with paprika.