Prep. time: A few minutes
Cooking time: A few minutes - Boiling water
Cooling time: 2H00 (1 + 1 hours)

For a festive touch
Place a little toast round on top of the serving glass, garnished with a small spoonful of caviar or salmon roe in keeping with the ocean flavours.

A green olive tartar would also make an interesting taste pairing.

Step 1 - Serving glasses or verrines
Combine celery salt and pepper in a shallow dish.
Wet the edge of the glasses, and rim in the celery salt-pepper mixture.

Step 2 - Caesar Aspic
Pour gelatin over 65 ml - 1/4 cup cold water as directed on the package.

Add 65 ml - 1/4 cup boiling water. Stir constantly until the gelatin is completely dissolved.

Stir in the Clamato, the vodka, the Worcestershire sauce and the tabasco.

Pour into serving glasses. Refrigerate for 30 minutes.

Step 3 - Panna cotta
Pour gelatin over 65 ml - 1/4 cup cold water as directed on the package.

Add 65 ml - 1/4 cup boiling water. Stir constantly until the gelatin is completely dissolved.

Blend in the cream and the chevre, using an immersion blender to obtain a smooth texture.

Gently pour the mixture over the Caesar aspic.

Step 4
Return the glasses to the refrigerator until serving time.

Step 5 - Garnish
Drain the clams and chop finely.

Place on top of the panna cottas just before serving.