Wild garlic panna cotta with roasted prawns

Name: Wild garlic panna cotta with roasted prawns
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 10 sheets white gelatine; 1 Onion; 14 large leaves of wild garlic (about 3 pots or 1 large bunch; 75 g); 4 Stem(s) Basil; 750 ml Buttermilk; 250 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g S; 2-3 TABLESPOONS Olive oil; 7-10 Tbsp grated rind of 1 untreated lemon

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

10 sheets white gelatine
1 Onion
14 large leaves of wild garlic (about 3 pots or 1 large bunch; 75 g)
4 Stem(s) Basil
750 ml Buttermilk
250 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g S
2-3 TABLESPOONS Olive oil
7-10 Tbsp grated rind of 1 untreated lemon

Directions

1
Soak gelatine in cold water. Peel and chop the onion. Wash the wild garlic and basil. Put 6 wild garlic leaves aside. Puree the rest of the wild garlic, basil, diced onion and 250 ml buttermilk in a mixer.
2
Mix with remaining buttermilk and cream. Season to taste with salt and pepper. Squeeze the gelatine, dissolve lukewarm. Stir 5 tablespoons of the herbal milk first into the gelatine, then stir the mixed gelatine into the remaining herbal milk. Rinse 4 ramekins (250 ml each; preferably made of metal) in cold water and place 1 leaf of wild garlic in each. Pour in the herbal milk and place in the refrigerator overnight. Wash the shrimps and peel them, except for the tail end. Chop the remaining 2 wild garlic leaves. Heat the oil. Fry the prawns for about 3 minutes, turning them over.
3
Wash the shrimps and peel them, except for the tail end. Chop the remaining 2 wild garlic leaves. Heat the oil. Fry the prawns for about 3 minutes, turning them over. Season with salt, pepper, chopped wild garlic and lemon peel. Use a knife to remove the panna-cotta from the rim of the pan, dip the panna-cotta briefly in hot water and turn it over. Serve with the prawns
4
waiting time approx. 8 hours