Herb Panna-cotta

Name: Herb Panna-cotta
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 5 sheets white gelatine; 1 small clove of garlic; 1 sprig of rosemary; 1-2 stem(s) Basil; 400 g Whipped cream; 100 ml Milk; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 50 g Arugula (rocket); 6 cherry tomatoes; 1 TABLESPOON Balsamic vinegar; 1 TABLESPOON Olive oil; 1-2 TABLESPOONS sliced parmesan

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

5 sheets white gelatine
1 small clove of garlic
1 sprig of rosemary
1-2 stem(s) Basil
400 g Whipped cream
100 ml Milk
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
50 g Arugula (rocket)
6 cherry tomatoes
1 TABLESPOON Balsamic vinegar
1 TABLESPOON Olive oil
1-2 TABLESPOONS sliced parmesan

Directions

1
Soak the gelatine in cold water. Peel and chop the garlic. Wash herbs and shake dry.
2
Bring cream, milk, garlic, herbs, 1/2 teaspoon salt and a little pepper to the boil. Let cool slightly and remove herbs. Squeeze out the gelatine and dissolve in it. Rinse 4 small moulds (each containing approx. 1/8 l; or use small cups) cold.
3
Pour in herbal cream and chill overnight.
4
Clean the arugula, wash it. Wash and quarter the tomatoes. For the marinade, mix vinegar, salt, pepper and some sugar. Fold in the oil. Turn out the panna cotta onto plates. Arrange lettuce and tomatoes around it and sprinkle evenly with the marinade.
5
Sprinkle with Parmesan cheese.