Watercress Panna Cotta

For the Watercress Panna Cotta

• 400 g watercress
• 250 ml milk
• 250

Blend the watercress with the milk, then strain. Bloom the gelatine leaves in cold water for 10 minutes. Heat a small portion of the watercress-milk and dissolve the drained gelatine leaves in it. Mix with the rest of the milk and pass through a chinoise.

Whip the cream till soft and fold a little purée into the cream. Fold the rest in carefully. Check the seasoning and pour the mousse