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A Summer Recipe from the Gliffaes Kitchen

Crab Panna Cotta

Here at our restaurant in Brecon, our dedicated chef team use only the freshest and highest quality local and seasonal produce to create each of our delicious dishes. Here is one of our favourite recipes this upcoming season…
Crab comes into season about now and this simple to make starter makes a refreshing start to an al fresco lunch or dinner. This can be prepared in advance and kept in the fridge for a day. I would serve it with nice salty British watercress and a piece of crusty bread. A good buttery new world chardonnay would make a perfect accompaniment.
Serves 6
380 ml of double cream
100 ml of milk
1 tablespoon creme fraiche
Juice and zest of one lemon
Some chopped chives
4 leaves of gelatine
150 grams of cooked white crab meat
salt and pepper to taste

  1.  Soak the gelatine leaves in a little cold water until soft.

  2. Place the milk, cream and creme fraiche into a pan and bring to a simmer.

  3. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.

  4. Stir in the crab meat, chives and season with salt and pepper.

  5. Divide the mixture among 6 ramekins and leave to cool. Place into the fridge for at least an hour, until set.

  6. To get the panna cottas out of the ramkins, dip the ramakins in a basin of hot water for 10-15 seconds before turning them on to a plate. Garnish with watercress.

So that’s how you make the perfect Crab Panna Cotta. If you want to experience one of the finest places to eat in Brecon then reserve a table or book a stay at Gliffaes Country House Hotel today. We certainly know a thing or two about fine dining!
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