From Rosewood Mansion on Turtle Creek in Dallas, Texas, this refreshing summer bite combines the clean flavor of poached shrimp with horseradish heat and the zing of tomato syrup. According to Chef Bruno Davaillon, “the key is not to overcook the shrimp.” Ingredients can be made a day in advance and assembled when needed. mansiononturtlecreek. com —LESLEY JACOBS SOLMONSON
Published: July 19, 2010
Poach the shrimp. Set aside. For the horseradish panna cotta, infuse heavy cream, horseradish, salt and pepper in a large pot over low heat. When the flavor has developed, pass through a fine chinoise. Bloom gelatin in cold water.
Dissolve gelatin in the horseradish cream; combine with crème fraiche. Reserve. For the tomato syrup, in a cocotte (or casserole
dish), make a light caramel with sugar and olive oil; deglaze with the vinegar. Cut tomatoes in half and add to the cocotte. Add remaining ingredients and simmer over low heat for 45 minutes. Pass through a fine chinoise and cool. Reserve.
To plate: Set 1.5 ounces of horseradish
panna cotta in a bowl, leave to set 1 hour
in the refrigerator. Place 1 ounce spicy
tomato syrup on top of panna cotta. Dress
mesclun salad with verjus vinaigrette, salt
and pepper. Place in the center of the bowl.
Dress shrimp with verjus vinaigrette, lemon
zest, salt and pepper. Place around mesclun.
Finish with croutons.