Make Ahead

Spinach and Garlic Panna Cotta Jelly

April 19, 2010
2 Ratings
  • Serves 4
Author Notes

After the nice response to my black tea jelly blog post, I couldn't stop thinking about other creative ways to use gelatin. Then, 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, 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. —Merrill Stubbs

What You'll Need
  • 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.

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • Merrill Stubbs
    Merrill Stubbs

2 Reviews

LeBec F. January 18, 2014
I think this is a lovely flavoring and i love cold food but oddly enough i can't think of eating this cold. Maybe it's cuz I had a roasted garlic flan last night, but at any event, i will make this as a flan and i know it will be unctuous, so th you!
Merrill S. January 18, 2014
You can definitely have it warm or cold - good both ways!