Lettuce Panna Cotta

This surprisingly delightful panna cotta recipe works wonderfully as a dinner party dessert to get everyone talking!

by Jenn Louis

Ingredients
Method

Ingredients

- 3.5 sheets Gelatine
- 800 g Heavy cream
- 2 Sage leaves
- 4 strips Lemon zest
- 100 g Sugar
- 170 g Florette Salad
- 18 Strawberries
- Olive oil

Method

1

Put the gelatin in a small bowl, cover with cool water, and set aside.

2

Combine the cream, sage, lemon zest, and sugar in a small saucepan over medium-high heat and warm just until it starts to simmer. Turn off the heat and allow the flavors to infuse for 5 minutes.

3

Then using a tablespoon or fork, remove the lemon zest from the pan and puree the lettuce leaves into the cream using an immersion blender or regular blender.

4

Remove gelatin sheets from water, squeeze water from the sheets, then whisk the gelatin into the cream. Strain the mixture though a fine-mesh sieve and pour into twelve ramekins (3 1⁄4 ounces). Chill until set, about 8 hours.

5

Unmold by running a knife around sides of molds and invert onto plates. Decorate the tops of panna cottas with strawberries and drizzle with olive oil.

Comments & Ratings

More Florette recipes

	3.5 sheets	Gelatine
	800 g	Heavy Cream
	2	Sage Leaves
	4 strips	Lemon Zest
	100 g	Sugar
	170 g	Florette Salad
	18	Strawberries
	0	Olive Oil

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Lettuce Panna Cotta

Ingredients

Method

1

2

3

4

5

Comments & Ratings