Ingredients
For 4 portions
For the panna cotta
250g
QimiQ Classic, room temperature
130g
Cream cheese
0.5
Lemon(s), juice only
2cl
Vermouth dry
Salt
Black pepper, freshly ground
1bunch(es)
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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