Cooking From Every Angle

Spinach and Garlic Panna Cotta

March 16, 2010 • 27 Comments

3 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

- Merrill

After the nice response to my black tea jelly post the other week, I couldn't stop thinking about other creative ways to use gelatin. Then this weekend, prompted by two of our recent recipe themes (Your Best Spinach Recipe and Your Best Italian Dessert), I found inspiration. Why not try a savory panna cotta, infused with garlic and bay leaf and tinted with puréed spinach? I once made a tomato panna cotta for my final exam in cooking school, and it was a miserable failure, splitting because of all the acid. But I knew I wouldn't encounter that same roadblock with spinach.

So, on Sunday evening I got to work and this time was lucky enough to meet with success. Don't be fooled by the name of this dish: it's unapologetically rich, and merely "scented," as Amanda pointed out, with spinach. This panna cotta is not intended to serve as one of your 6 to 8 recommended daily fruits and vegetables. But it will win over your guests with its delicate, pale green hue, its creamy, garlicky flavor, and its seductive jiggle. I plan to serve it next alongside herbed leg of lamb and the first asparagus of the season. I hope you enjoy it!

Spinach and Garlic Scented Panna Cotta

Serves 4

  • 1 cup heavy cream
  • 1 1/2 cups whole milk
  • 1 fat clove garlic, peeled and smashed
  • 1 bay leaf
  • 1/4 cup packed frozen or freshly cooked chopped spinach (thawed if frozen and as much water squeezed out as you can)
  • Large pinch freshly ground nutmeg
  • 1 packet (2 teaspoons) powdered gelatin
  • 1/2 teaspoon salt
  • Freshly ground pepper

1. Combine cream, 1/2 cup milk, garlic and bay leaf and bring to a boil over medium low heat. When it just starts to simmer, turn off the heat and let infuse for 15 to 20 minutes.

2. Combine 3/4 cup milk, spinach and nutmeg in a blender and blitz until smooth. Put the remaining 1/4 cup milk in a small bowl, sprinkle the gelatin over the top and let it soften for about 5 minutes.

3. Stir the gelatin and milk into the infused cream and gently reheat over a low flame, stirring constantly, until the gelatin is dissolved. Stir in the spinach mixture, salt and ground pepper to taste. Strain through a fine mesh sieve, pressing on the solids to get all of the liquid, and pour into 4 ramekins. Refrigerate for several hours, until set. To unmold, dip the ramekins in a bowl of hot water for about 10 seconds and turn each panna cotta onto its own plate.

Jump to Comments (27)

Comments (27)

Default-small
Default-small
Default-small

over 1 year ago Mo Grodzki

I am delighted to have found this recipe! It will be perfect with a stuffed pork roast I am planning for this weekend. One question: can it be made ahead, say a day before?

Raquel4

over 4 years ago RaquelG

Merrill, so beautiful! Now thinking about possible variations such as half basil, half spinach... or even mint/spinach to go with your leg of lamb!

Img_0423

over 4 years ago coffeefoodwritergirl

Wow! This looks incredible and so very original and inventive. Looking forward to trying it!

Img_1763

over 4 years ago chez danisse

This is so beautiful! I love the idea of a savory panna cotta. Thanks.

Default-small

over 4 years ago chrisw

My daughter and I make sport of rating panna cotta offerings wherever we encounter them - usually as dessert. But, panna cotta in any guise is most welcome and we will take great pleasure in giving this inspired version a whirl - thank you for expanding our horizons!!

Default-small

over 4 years ago Veronica

So, so beautiful! If I were more organized I'd have added this luscious looking treat to our St. Patrick's day fare of ho-hum (looking) corned beef and cabbage tonight. The wonderfully green, silky and wobbly would have been the the MOST welcome addition. Maybe this weekend? Thank you, Merrill!
xo

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

You're welcome!

My_catering_(2)

over 4 years ago Aliwaks

Merrill, is it weird that I want to rest my cheek against that panna cotta? It looks so marvelously cool and silky.

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Not weird at all. Although I wouldn't recommend it.

532719_3658538260807_1195156242_32905581_1657496368_n_2

over 4 years ago Rhonda35

Sounds wonderful! Now, if only I could get someone to consider my "jiggle" seductive! ;-)

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

You said it, sister.

Cathybarrow_allrecipes_%c2%a9_2014

over 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I can't help but think how fun this could be in one of the old jello molds I have from my grandmothers. Imagine a two tiered star shaped green panna cotta. And it's St. Patrick's Day, too! Thanks, Merrill.

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

You're welcome. I should have tried it in one of my antique molds, but I was afraid it would stick and we wouldn't get a photo!

_50u9297

over 4 years ago shayma

that looks like a jade jewel i want to put around my neck! (and then eat).

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

What great imagery.

186003_1004761561_1198459_n

over 4 years ago dymnyno

This sounds perfect for a Spring menu! I have to admit the ingredient "gelatin" has always put me off. I think it's time to dive into this one.

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

If you do dive in, let me know how it goes!

Newliztoqueicon-2

over 4 years ago Lizthechef

Perfect for my next spring dinner party. If only the little devils slide out of their ramekins...

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

If you dip them in hot water before you turn them out, these shouldn't give you any trouble.

Dsc_0019_2

over 4 years ago KelseyTheNaptimeChef

I LOVE the color of it, so bright and pretty. This new obsession reminds of that Colwin essay, "Desserts that Quiver."

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Love Laurie Colwin. Will have to revisit that one.

Catherinejagers

over 4 years ago CatherineTornow

The seductive jiggle hooked me. I've been wanting to try panna cotta for some time, and this looks like the perfect one.

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thanks!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

So pretty! Thanks, Merrill.

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

You're welcome!

Profile

over 4 years ago lastnightsdinner

Oh, fun! I played a little with savory custards last summer, so I will definitely have to give this panna cotta a whirl.

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Hope you like it! Let me know.