Pick the spinach and discard the stalks. Wash the spinach in several changes of cold water to remove any grit or sand and blanche in salted boiling water for 1 minute. Plunge into iced water to stop the cooking process. Drain the spinach, squeezing out the water and finely chop. Place the cream in a saucepan with the crushed garlic and lightly season with salt and freshly ground pepper. Reduce by two-thirds, remove from the heat and pass through a fine sieve, discarding the garlic. To serve, reheat the cream in a saucepan, add the spinach and shallot confit and gently warm through. Season to taste with salt and freshly ground pepper.
© 2005 Liam Tomlin. All rights reserved.