Wild garlic panna cotta

Ingredients for 4 servings:

• 3 sheets of white gelatin
• 35 g wild garlic
• 1 shallot(s)
• some butter
• 150 ml milk
• 150 ml cream
• 150 ml sour cream
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 4 minutes; Total time approx. 4 hours 24 minutes

Spring-like starter, also suitable for a buffet

Soak the gelatin in cold water for about 10 minutes. Wash the wild garlic, shake dry thoroughly, and set aside a few leaves for garnish if desired. Cut the rest into strips. Peel the shallot, finely dice it, and sauté it in butter. Add it to the wild garlic and puree with the milk, either in a blender or using the star blade of a hand mixer. Meanwhile, heat the cream and dissolve the squeezed-out gelatin in it. Add it to the pureed mixture, blend briefly, and pour through a fine sieve. Stir the sour cream into the mixture and season with salt and pepper. Divide the mixture among four small glasses and let it set for at least four hours, but preferably overnight. Garnish with the remaining wild garlic leaves, smoked salmon trout, salmon, trout fillets, shrimp, or boiled quail egg halves.