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