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
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now