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🍽️ Savory Garlic Panna Cotta with Crispy Fried Black Salsify

537 kcal · 30 min · 4 servings

Ingredients

• 4 sheets gelatin
• 8 garlic cloves
• 300 ml heavy cream
• 200 ml milk
• 150 g strong blue cheese
• salt
• pepper (from the mill)
• 2 tbsp olive oil
• 0.5 dried chili peppers
• 2 black salsify
• vegetable oil (for frying)

Instructions

1. 1. Place the gelatin in a bowl of cold water and let it bloom.
2. 2. Crush four garlic cloves using the side of a knife.
3. 3. Warm the cream and milk in a pot.
4. 4. Add the crushed garlic to the milk mixture.
5. 5. Let the mixture simmer gently for five to ten minutes.
6. 6. Remove the garlic cloves from the liquid.
7. 7. Reduce the heat and crumble the cheese into the warm liquid.
8. 8. Stir until the cheese has completely dissolved.
9. 9. Squeeze the water out of the soaked gelatin.
10. 10. Dissolve the gelatin in the warm cheese liquid.
11. 11. Season the mixture with salt and pepper.
12. 12. Pour the liquid into four small molds with a capacity of approximately 150 milliliters each.
13. 13. Place the molds in the refrigerator for at least four hours, preferably overnight.
14. 14. Peel the remaining garlic cloves.
15. 15. Fry the garlic cloves in olive oil over medium heat for a few minutes until soft.
16. 16. Crumble the chili peppers in and fry them briefly together.
17. 17. Season the garlic mixture with a little salt.
18. 18. Wash the black salsify thoroughly.
19. 19. Peel the black salsify.
20. 20. Cut the black salsify lengthwise into thin strips.
21. 21. Fry the strips in hot oil until light brown and crispy.
22. 22. Place the fried black salsify on kitchen paper to drain off excess oil.
23. 23. Turn out the cold panna cotta portions onto plates.
24. 24. Garnish the panna cotta with the fried garlic and the fried black salsify.
25. 25. Serve the dish immediately.

Nutrition per serving

• kcal: 537
• Protein: 15 g · Fett/Fat: 50 g · Carbs: 9 g