Herb and Cream Cheese Panna Cotta with Chanterelles

Appetizer, Side Dishes
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Ingredients for 4 portions
  • For the panna cotta
  • 250 g QimiQ Classic, unchilled
  • 130 g Cream cheese
  • 0.5 Lemon(s), juice only
  • 2 cl Noilly Prat/Vermouth dry
  • Salt
  • Black pepper, freshly ground
  • 1 bunch(es) Flat-leaf parsley, finely chopped
  • For the chanterelles
  • 200 g Chanterelles
  • 40 g Red onion(s), finely diced
  • 40 ml Olive oil
  • Salt
  • Black pepper, freshly ground
  • 2 cl Brandy
  • 30 ml White balsamic vinegar
Method
1.
For the panna cotta: whisk the QimiQ Classic smooth. Add the cream cheese, lemon juice, Noilly Prat and spices and mix well.
2.
Mix the ¼ of the cream with the chopped parsley and fill into moulds approx. 1-2 cm high. Chill for approx. 30 minutes.
3.
Fill the remaining cream into moulds and chill for approx. 2-4 hours.
4.
Saute the chanterelles in the hot olive oil, season and deglaze with the brandy. Allow to cool down and marinate with the balsamic vinegar.
5.
Tip the panna cotta out of the moulds and serve with the chanterelles.