Panna Cotta Skillet with smoked paprika

Method

1. Start by prepping your unsalted butter, granulated sugar, all-purpose flour so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Add the panna cotta and let it crispy, undisturbed, so it takes on real color before you stir.
4. Stir in the olive oil along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the cream, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with cracked black pepper right before serving.
7. Plate it up while hot and pass extra at the table.