March
Medium
2 prs.
45 min.
Woodruff panna cotta
Ingredients
- 50 g sugar
- 4 sheets of gelatin
- 250 ml cream
- 250 ml plain yogurt
- A handful of woodruff
Directions
- Heat the cream, woodruff, and sugar in a pot. Bring to a boil.
- Turn off the heat and let rest for ten minutes.
- Put gelatin in a bowl with cold water. Let soak until completely soft, then wring out water from sheets.
- Strain the cream and add gelatin in the warm liquid. Once the gelatin has completely dissolved, add yogurt.
- Stir well, and pour the mixture into molds.
- Put molds in the fridge. They are ready to serve after at least two hours.
Tips
Serve the panna cotta with preserved berries, fried nuts, elderflower syrup, or other types of sweet or crunchy toppings.
Professionel forager
Thomas Laursen
wildfooding.dk
Thomas Laursen is founder of Wildfooding, a company that delivers to a range of the best restaurants in Denmark. Thomas forages for herbs, berries, roots, fruits, mushrooms, and seaweed all year around, and has been a part of the Danish foraging movement for years. Furthermore, Thomas works as a consultant, and you will often find him teaching cooking classes or giving keynotes at different events. Thomas is a school teacher by trade, and has worked as a chef for several years. In 2017, He published his first book about wild food.
