Herb and Cream Cheese Panna Cotta with Chanterelles

Appetizer, Side Dishes
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Ingredients for 10 portions
  • For the panna cotta
  • 500 g QimiQ Classic, room temperature
  • 260 g Cream cheese
  • 20 ml Lemon juice
  • 4 cl Vermouth dry
  • Salt
  • Black pepper, freshly ground
  • 40 g Parsley, finely chopped
  • For the chanterelles
  • 400 g Chanterelles
  • 80 g Red onion(s), finely diced
  • 80 ml Olive oil
  • 4 cl Brandy
  • 50 ml White balsamic vinegar
  • Salt
  • Black pepper, freshly ground
Method
1.
For the panna cotta: whisk the QimiQ Classic smooth. Add the cream cheese, lemon juice, Noily Prat and spices and mix well.
2.
Mix ¼ of the panna cotta with the chopped parsley and pour into moulds approx. 1-2 cm high. Chill for approx. 30 minutes.
3.
Pour the remaining panna cotta into the 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 and marinate with the balsamic vinegar.
5.
Tip the panna cotta out of the moulds and serve with the chanterelles.