Watercress Panna Cotta

Preparation info
    • Difficulty


Appears in

By Sat Bains

Published 2012

  • About


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