Nutrition Facts
8 servings
8
Recipe: A panna cotta with parmesan and wild garlic sauce.
A parmesan panna cotta with wild garlic juice, an elegant and festive dish for a starter among friends or family, which was the case. I am fortunate to have a patch of wild garlic in the garden, so I can go gather it whenever I want.
Panna cotta mixture
20 Liquid cream
20 Milk
40 Parmesan
2 gelatin sheets (4g)
Bear garlic juice.
A small bunch of wild garlic
Bear garlic juice
40 Chicken or vegetable broth
Directions
1
Panna cotta mixture Soak the gelatin in cold water. Bring the milk and cream to a boil in a saucepan, then add the parmesan, salt, and pepper. Gently bring to a boil to melt the parmesan. Incorporate the squeezed gelatin and mix. Pour into silicone molds (I used 8). Freeze to make it easier to unmold.
2
Wild garlic juice Wash and wring out the wild garlic leaves. Chop them roughly. Heat half of the broth with half of the wild garlic. Let it steep until completely cooled. At serving time, reheat the broth and then blend it with the remaining fresh wild garlic.
3
Plating Pour the warm broth into the plates, add a unmolded panna cotta and enjoy.
Ingredients
Panna cotta mixture
20 Liquid cream
20 Milk
40 Parmesan
2 gelatin sheets (4g)
Bear garlic juice.
A small bunch of wild garlic
Bear garlic juice
40 Chicken or vegetable broth
Directions
Directions
1
Panna cotta mixture Soak the gelatin in cold water. Bring the milk and cream to a boil in a saucepan, then add the parmesan, salt, and pepper. Gently bring to a boil to melt the parmesan. Incorporate the squeezed gelatin and mix. Pour into silicone molds (I used 8). Freeze to make it easier to unmold.
2
Wild garlic juice Wash and wring out the wild garlic leaves. Chop them roughly. Heat half of the broth with half of the wild garlic. Let it steep until completely cooled. At serving time, reheat the broth and then blend it with the remaining fresh wild garlic.
3
Plating Pour the warm broth into the plates, add a unmolded panna cotta and enjoy.
Notes
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