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Cauliflower and Spinach Panna Cotta
Ingredients
| 150 g | cauliflower (Bonduelle) |
| 100 g | spinach (Bonduelle), cut into portions |
| 250 ml | 9% cream |
| 100 g | parmesan (or another sharp-flavoured cheese) |
| 15 g | food gelatin (instant gelatin used here) |
| 150 g | tomatoes (cherry tomatoes may be used) |
| 5 g | garlic |
| 15 g | fresh parsley |
| 15 ml | olive oil |
Instructions
- Boil the cauliflower; let it boil for 3-4 minutes. Then put it in cold water to stop the cooking process.
- Boil 125 ml of the cream with the spinach. Cook for 1 minute. Add half of the instant gelatin. Cook the mixture, stirring for 1 minute, so the gelatin dissolves completely. Remove the pan from the heat and add half of the grated parmesan. Blend the mixture with a blender.
- Mix the remaining gelatin with part of the cream you have left. Make sure the gelatin dissolves completely. Remove the pan from the heat. Add the grated parmesan and the cauliflower you prepared. Blend with a blender until you get a smooth mass.
- Start assembling the dish. In glasses, place a layer of spinach (three tablespoons of spinach), cover it with three tablespoons of the cauliflower mass.
- Wash the cherry tomatoes and cut them into small pieces. Chop the parsley and press the garlic. Add olive oil. Put the tomatoes over the dish before serving.
