Multi layered Champagne Soup

This is the soup I made the pea pannacotta for. And the oven dried bread.

The whole concept looked so enjoyable that it has drawn me to it from the first moment I've seen it on TV.

My friend and I decided to divide the chores for the soup and would cook it at her house. She checked her large cupboard with all kinds of dishes and bowls and found 3 glasses that resembled the fish bowls use in the original dish.
Then we had the problem that we could not get the special green rice from the Philippines and sashimi quality salmon was a huge problem too. We changed to smoked salmon and that went well.

I ordered the crispy crystal sugar on Amazon, that was the only place to get Peta Zeta. As a prime member it just took 2 days. We wanted to use green rice and I offered to bring the small bottle of Pandan extract. We cooked long grain rice, cooled it down and fried it later.

We exchanged the milk chocolate truffle of the original recipe and used a white one filled with Marc de Champagne.

This all shows how much thought and effort had to go into recreating a recipe seen on the TV.

recipe for 3:
1 slice Pumpernickel
2 tsp Peta Zeta
3 white marc de champagne truffles
pea panacotta (see last blog)
radish sprouts
200 g smoked salmon
80 g long grain rice
5 drops of pandan extract
salt
250 ml frying oil
1 medium onion
2 tbsp butter
250 ml veg stock
4 tbsp double cream
400 ml champagne
salt and pepper
piment d´Espelette

Heat up the oven to 100 C and put the slice of bread in and let it dry out about 50 - 60 min.
Cool down.

Make the pea pannacotta the day before or minimum 5 hours before you need it.
Get yourself some glass bowls.
Cook the rice in green water and drain and let it cool down and steam off completely.
Heat up oil and fry it in batches.

Use a small blender and make a fine sand out of the bread. Mix with peta zeta and do not be surprised when you hear a bit of noise.
Roll up 2 slices of smoked salmon and put it on a skewer. Coat it with green rice.

Fill the bottom of the glasses with  bread sand and put one pea pannacotta on top.
Use a tweezers and "plant" some radish sprouts around the base of the pannacotta.
Set a truffle on top.

Put in the skewer with the rice coated salmon.

In a pot heat up the butter and saute the onions with a lid on, add veg stock and cream and cook 5 min. Season with salt and pepper and piment d´Espelette.
Add the champagne heat up again and use a stick blender to make a foamy soup.

Pour soup slowly down over the salmon into the bowls. The truffle will melt immediately. You hear the soup. Stir the soup well and enjoy.