The most perfect starter to celebrate the beginning of the patio season.
Early spring in Germany is wild garlic season and while asparagus is still our jam, when the delicate green leaves are sold at the local farmers market I can’t but come home with a sizable chunk of this flavourful, delicate vegetable/herb.
Thankfully, wild garlic is hugely versatile. Not only the whole plant can be used but it can be eaten raw or cooked from wild garlic pesto to wild garlic soup, gnocchi, risotto, tarts, coating for meat or fish (salmon in particular), and many other ideas.
This is also the time of the year when the patio season is finally making a return. Thus, it’s time to dust of your garden furniture and plan some fun al-fresco get-together with family and friends.
If like me and your cocktail, lunch or dinner invitation is not complete without offering a delicious appetizer or starter, this beautifully delightful wild garlic panna cotta will be assembled in almost no time and is a real highlight on the table.
It’s one of my favourite starters and it’s perfect to make ahead, which means I don’t have to spend time in the kitchen while everybody else is having a good time on the terrace.
I made this fantastic starter for our Easter brunch buffet this year, served with fried scampi. Unsurprisingly, it was gone in a moment.
Recipe: Wild Garlic Panna Cotta
6 sheets gelatin
100 g wild garlic, roughly chopped
½ onion, finely chopped
500 ml butter milk
250 ml heavy cream
Soak gelatin in cold water.
Puree the wild garlic with 50 ml of the butter milk until obtaining a smooth paste.
In a small saucepan, bring the cream to a light boil then take from the heat. Squeeze the gelatin well and dissolve in the hot cream.
Add the remaining butter milk and wild garlic puree. Season with salt and pepper.
Pour in a large bowl or six to eight small ones. Refrigerate for at least four hours or overnight.