Green Panna Cotta with Two Fruit Sauces
Woodruff and May - both are inseparable and make the green panna cotta something very special. In naturopathy, the woodruff has been said to have many useful properties for centuries, such as its antispasmodic and soothing properties.
In May and June, with a bit of luck, you can find woodruff at the weekly market, in a well-stocked greengrocer's shop or garden centre, or you can simply collect it yourself. From April to June he feels at home in beech forests. The distinctive smell when the lancet-shaped leaves are crushed is a clear identification mark.
- 30 grams Woodruff (fresh)
- 500 milliliters Whipped cream
- 70 grams sugar (to taste)
- 6 sheets white gelatin
- 1 teaspoon Woodruff syrup (to taste)
- green Food coloring (upon need)
- 250 grams Strawberries (fresh)
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- 250 grams Peaches (canned)
- 2 tablespoons Peach liquid (canned)
- Strawberries (for garnish)
Soften the gelatin in cold water. and squeeze dry. In a saucepan, bring the cream, sugar and woodruff to a boil, remove from the heat, cover and steep 10 minutes. Then pour the cream through a sieve into a bowl, add the gelatin and stir until dissolved.
Season with woodruff syrup and add as much food coloring as desired.
Pour the panna cotta into 4 glasses and refrigerate until set, about 5 hours.
Rinse, hull and coarsely chop the strawberries. Place in a food processor along with the sugar and the lemon juice and puree. Remove. Rinse the food processor. Chop the peaches roughly, add to the processor with the peach juice and puree.
Pour each puree into a ziplock bag, cut a small corner and top half the panna cotta with peach puree and half with strawberry puree.