from The French Laundry Cookbook by Thomas Keller
Delicious but presentation failed. I had to transport this and serve at a lunch. It was a hot day and the temperature melted the Panna Cotta, and attempts to reset it failed.
The Panna Cotta is just cauliflower, heavy cream and gelatin. Delicious on its own.
The recipe called for a oyster jelly sauce over the top. Unfortunately I could not get unshucked oysters in the time allowed, so I improvised and watered down oyster sauce to achieve the same sauce consistency that would allow cracked pepper to be suspended in the sauce.
Topped with Beluga caviar. The combination was exquisite!
Serving it in glass dishes is easier than removing the Panna Cottas from their moulds.
Eastington@Paddington 
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