Best Bone Marrow Panna Cotta Recipes

BONE MARROW PANNA COTTA

Steps:

• Preheat the oven to 425 degrees F and place a rack in the center position.
• Place the bones cut-side down on a half sheet pan. Cover with a generous layer of aluminum foil, then use your hands to mold the foil around the bones and sides of the pan. Place a second half sheet pan on top of the foil, then flip the whole apparatus over. Remove the sheet pan that is now on top to reveal the bones, cut-side up and nestled in foil.
• Bake until the marrow has just softened, 10 to 15 minutes. Remove from the oven and rest until cool enough to handle, 5 to 10 minutes.
• Scoop the marrow out of the bones and into a 2-quart saucepan. Place over medium-low heat and cook, breaking up large pieces of marrow with a wooden spoon, until all of the marrow has rendered, 10 to 15 minutes. Strain through a fine-mesh sieve set over a heat-proof jar or liquid measuring cup. Measure out 1/2 cup of the rendered marrow, reserving the remainder for another use, such as roasting potatoes. Clean the saucepan; you'll need it again.
• In a small bowl, stir together the gelatin and water and set aside to bloom for 5 minutes.
• Meanwhile, add the half-and-half, sugar, and kosher salt to the saucepan and place over medium-low heat until the mixture reaches between 160 to 170 degrees F, 3 to 5 minutes. Transfer to a blender and add the gelatin. Blend on low speed until the gelatin is dissolved, about 30 seconds.
• Add 6 tablespoons of the reserved rendered marrow to the blender, saving the remaining 2 tablespoons for the topping. Blend on medium speed for 1 minute, then strain through a fine-mesh sieve into a large measuring cup or bowl.
• Divide the mixture between six 4-ounce silicone molds, small bowls, 4-ounce glass jars, or teacups. Cover and refrigerate until the panna cottas are set, at least 5 hours.
• For the topping: Heat the remaining 2 tablespoons marrow in a skillet over medium heat. When the marrow is shimmering, add the cornflakes and cook, stirring frequently, until they turn golden brown, 2 to 3 minutes. Remove from the heat and stir in the smoked salt. Transfer to a paper towel-lined plate and cool.
• Transfer the cornflakes to a gallon-size zip-top bag and seal. Use a rolling pin to crush the flakes to form small flakes. Set aside for serving.
• When ready to serve, remove the panna cottas from the fridge and uncover. Top with the crushed cornflakes and a cherry. If you'd like to turn the panna cotta out onto a plate, top with a small plate, flip over, then gently push on the bottom of the mold to dislodge. Top and serve.

ROASTED BONE MARROW WITH SALSA VERDE AND CAVIAR

Steps:

• For the marrow bones: Submerge the marrow bones in ice water to soak overnight in the refrigerator. This is to draw out any impurities that they're holding onto. The marrow will become slightly less pink and begin to turn white.
• For the salsa verde: In a mixing bowl, combine the olive oil, parsley, capers, chili flakes, anchovies, shallots, garlic, jalapeno and lemon zest and juice. Season with salt and pepper and let stand at room temperature for at least 15 minutes to let the flavors meld.
• Preheat the oven to 375 degrees F. Preheat a grill pan over medium-high heat.
• Remove the bones from the ice water and pat dry. Discard the water. Line up the marrow bones on a half sheet tray and roast until the marrow in the center is very soft and molten, about 7 minutes.
• For serving: Slice the baguette on a diagonal with a serrated knife, brush with olive oil and grill on both sides until toasted, about 1 minute per side.
• Add the roasted marrow to a plate or platter. Spoon the salsa verde over the top, followed by the caviar. Serve with the grilled bread on the side.

ROASTED BONE MARROW WITH PARSLEY TOPPING

Steps:

• Fill a large 4- to 6-quart container with 6 cups cold water and whisk in 2 tablespoons of the kosher salt to dissolve. Add the marrow bones, cut-side down, and top with the ice. Refrigerate for 24 hours.
• When ready to cook, preheat the oven to 425 degrees F and place a rack in the center position.
• Drain the bones and pat dry with paper towels. You want the bones to cook as level as possible to minimize the loss of fat as it renders out, so place them cut-side down on a small sheet pan. Cover with a generous layer of aluminum foil, then use your hands to mold the foil around the bones and sides of the pans. Place a second pan on top of the foil, then flip the whole apparatus over. Remove the sheet pan that is now on top to reveal the bones, cut-side up, and nestled in foil. They should be pretty close to dead level.
• Roast the bones for 8 minutes, then rotate the pan and continue roasting until the bones have browned and the marrow is spreadable and soft, but not melted, 15 to 18 minutes total.
• While the bones roast, make the parsley topping. Whisk the oil, lemon juice, and a pinch of salt together in a medium bowl. Add the parsley leaves, celery leaves, celery stalk, lemon peel, shallot, garlic, and capers and toss to combine.
• When the bones are finished, immediately dose about a third of the parsley mixture over the marrow and wait 5 minutes. Then, carefully transfer to a platter and serve with the toast, flaky salt, and remaining parsley mixture.

PANNA COTTA WITH BALSAMIC STRAWBERRIES

Steps:

• In a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
• Meanwhile, in a medium bowl, whisk together 3/4 cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds. Heat the remaining 3/4 cup of cream and the 1/3 cup of sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, add the softened gelatin to the hot cream and stir to dissolve. Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine. Pour into 4 (6 to 8-ounce) ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
• Combine the strawberries, balsamic vinegar, 1 tablespoon sugar, and pepper 30 minutes to 1 hour before serving. Set aside at room temperature.
• To serve, run a small knife around each dessert in the ramkein and dip the bottom of each ramekin quickly in a bowl of hot tap water. Invert each ramekin onto a dessert plate and surround the panna cotta with strawberries. Dust lightly with freshly grated lemon zest and serve.

ROASTED MARROW BONES

Steps:

• If you want to make your own, scare up some marrow bones at a butcher shop, place them upright on a foil-lined baking sheet and roast at 450 for 15 minutes. Scoop out the marrow, spread it on toast and top with sea salt.

BONE MARROW WITH PARSLEY SALAD

Steps:

• A half hour before cooking, set the oven to 450 degrees F and position a rack in the middle position.
• Whisk the anchovy paste, mustard and lemon juice together in a large salad bowl or small mixing bowl. Slowly whisk in the olive oil, then stir in the shallot and season with kosher salt and pepper. Set aside.
• Place the marrow bones (the rounds on the wider flat ends) in a cast-iron pan or on a small pan lined with foil. If you're cooking "canoes," arrange them split-side up and crinkle the foil to keep them level so fat doesn't run out during cooking. If you're cooking a mixture of the two, which is kind of unlikely, you can just fit everything in one pan. Place in the hot oven and roast 15 minutes.
• While the bones roast, toss the herbs in the dressing and divide between serving plates.
• As soon as the bones are roasted, carefully transfer to plates, sprinkle over with the Maldon salt and serve.