Bluestem'S Smoked Salmon Panna Cotta

• 2 cups heavy cream, chilled
• 2 1/2 teaspoons powdered gelatin
• 5 ounces smoked salmon
• 1 tablespoon sugar
• 3 tablespoons smoked salmon roe

1. Pour the cream into a small saucepan. Sprinkle the powdered gelatin over the cream and let it sit for 5 minutes to bloom.
2. Heat the cream over medium-high heat to dissolve the gelatin. Add the salmon and sugar and turn the heat to high. As soon as the panna cotta base comes to a simmer, remove it from the heat. Watch it closely, as dairy products have a tendency to boil over quickly.
3. Carefully transfer the hot panna cotta base to a blender. With one towel-wrapped hand held tightly over the lid, puree the base until liquefied. Strain the hot liquid through a fine-mesh sieve. Pour the liquid panna cotta base into small molds, about 1 inch in diameter, or into a 13 by 9-inch pan. Chill the molds on a level shelf in the refrigerator for 6 hours, or preferably overnight.
4. To loosen the panna cottas from their molds or the pan, heat the molds or the bottom of the pan briefly in a shallow pan of hot water. Unmold the panna cottas from molds onto a large spoon or into a small serving dish. If you poured the panna cotta into a sheet pan, punch out cylinders with a 1-inch ring mold dipped in warm water.
5. Top each panna cotta with a bit of the roe and serve immediately.

heavy cream, powdered gelatin, salmon, sugar, salmon

Taken from www.seriouseats.com/recipes/2012/02/bluestems-smoked-salmon-panna-cotta-recipe.html (may not work)