Spinach and Garlic Panna Cotta
Ingredients
| 1 cup | 240 ml | heavy cream |
| 1 1/2 cups | 360 ml | whole milk |
| 1 | fat clove garlic, peeled and smashed | |
| 1 | bay leaf | |
| 1/4 cup | 60 ml | packed frozen or freshly cooked chopped spinach (thawed if frozen and squeezed dry) |
| 1 large pinch | freshly ground nutmeg | |
| 2 tsp | 10 ml | powdered gelatin (1 packet) |
| 1/2 tsp | 2.5 ml | salt |
| — | freshly ground pepper |
Instructions
Serves 4
- Combine cream, 1/2 cup milk, garlic and bay leaf and bring to a boil over medium low heat. When it just starts to simmer, turn off the heat and let infuse for 15 to 20 minutes.
- Combine 3/4 cup milk, spinach and nutmeg in a blender and blitz until smooth. Put the remaining 1/4 cup milk in a small bowl, sprinkle the gelatin over the top and let it soften for about 5 minutes.
- Stir the gelatin and milk into the infused cream and gently reheat over a low flame, stirring constantly, until the gelatin is dissolved. Stir in the spinach mixture, salt and ground pepper to taste. Strain through a fine mesh sieve, pressing on the solids to get all of the liquid, and pour into 4 ramekins. Refrigerate for several hours, until set. To unmold, dip the ramekins in a bowl of hot water for about 10 seconds and turn each panna cotta onto its own plate.