The Caterer

Cream Cheese Pannacotta with Lentil and Roasted Pepper Salad by Jean-Christophe Novelli

03 June 2009
Cream Cheese Pannacotta with Lentil and Roasted Pepper Salad by Jean-Christophe Novelli

Serves: 6


For the panacotta:

3 tbsp warm water
1½ tsp gelatine powder
226g Laughing Cow Light (ingredient)
150g double cream
60g sour cream
Sea salt

For the lentil and roasted pepper salad:

175g Puy lentils
2 red peppers
2 cloves garlic - cracked
700ml vegetable stock
4 tbsp olive oil

2 red onions - peeled and diced
4 celery stalks - diced
1 sprig thyme - picked
1 Bay leaf
Salt and cracked black pepper

4 tbsp extra virgin olive oil
1½ tbsp lemon juice
Sea salt and cracked black pepper


For the panacotta:

  1. Dissolve the gelatine in the warm water.
  2. Bring the cream to the temperature of tepid water, then whisk in the cheese, sour cream and gelatine.
  3. Lightly grease the moulds and strain in the pannacotta mix. Place this into the fridge to set for at least 3-4 hours.

For the lentil and roasted pepper salad:

  1. Divide the peppers into four (don't remove the seeds) and sauté in a hot pan with olive oil, sea salt, cracked black pepper and a pinch of sugar. Finish with the garlic, remove from the pan and douse with extra virgin olive oil. Allow to go cold before slicing the peppers.
  2. Place the lentils into a bowl and cover with cold water. Allow to soak for an hour.
  3. Drain and place in a pan, covering with the stock. Bring to a simmer and cook until the lentils are just cooked but still with a bit of bite to them.
  4. Cook the carrots, onion and celery in a pan with the olive oil, thyme and bay leaf until soft. Season to taste.
  5. When ready to serve combine together and dress with the vinaigrette, serve with the cream cheese pannacotta and finish with the chervil.

Why not try?

Dusting the top of the plated pannacotta with smoked paprika for an extra special dish.

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