Spinach And Garlic Panna Cotta – a delicious recipe with heavy cream, milk, clove garlic, bay leaf, water, ground nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine cream, 1/2 cup milk, garlic and bay leaf and bring to a boil over medium low heat. When it just starts to simmer, turn off the heat and let infuse for 15 to 20 minutes.
2
Combine 3/4 cup milk, spinach and nutmeg in a blender and blitz until smooth. Put the remaining 1/4 cup milk in a small bowl, sprinkle the gelatin over the top and let it soften for about 5 minutes.
3
Stir the gelatin and milk into the infused cream and gently reheat over a low flame, stirring constantly, until the gelatin is dissolved. Stir in the spinach mixture, salt and ground pepper to taste. Strain through a fine mesh sieve, pressing on the solids to get all of the liquid, and pour into 4 ramekins. Refrigerate for several hours, until set. To unmold, dip the ramekins in a bowl of hot water for about 10 seconds and turn each panna cotta onto its own plate.
299
kcal
Calories
24
g
Fat
15
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup heavy cream, 1 1/2 cups whole milk, 1 fat clove garlic, peeled and smashed, 1 bay leaf, and more.
Yes, Spinach And Garlic Panna Cotta falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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