Recipe: Spicy Panna Cotta with Roasted Garlic and Fried Black Salsify
4 sheets of veggie gelatine
8 cloves garlic, 4 squashed
150g strong blue cheese
2 tbsp olive oil
½ dried jalapeño
2-3 black salsify, peeled, cut in strips lengthways, available at secretsfinefood.com
A splash of vegetable oil
1 Soften the veggie gelatine in cold water.
2 Heat the cream and the milk in a large saucepan set over a medium-high heat.
3 Add the squashed garlic cloves and simmer for about 5-10 minutes.
4 Remove the garlic, reduce the temperature and add the cheese. Allow the cheese to melt in the mixture and combine.
5 Wring out the gelatine and add to the cream mixture.
6 Allow to dissolve and season with salt and ground black pepper.
7 Transfer the mixture to four small moulds (about 150ml each) and chill for at least four hours, or preferably overnight for best results.
8 Fry the remaining garlic cloves in olive oil over a medium heat for a few minutes.
9 Add the jalapeño, fry for a few minutes and season with a little salt.
10 Fry the black salsify strips in the hot oil until crispy. Pat dry with kitchen paper.
11 Remove the panna cotta from the moulds and serve with the garlic and the black salsify.