Nettle Soup (NG7) with Horseradish Panna Cotta
For Horseradish Panna Cotta:
In a saucepan heat the milk and cream to 40°C, then remove from heat and add gelatin, followed by horseradish. Add the marmite and vinegar and season with salt. Leave to rest until it cools and starts to thicken. Pass through a chinois. Divide mixture into molds and refrigerate until set.
For the Nettle Soup:
Bring a big pan of water to a boil and add nettles, cooking for 2 minutes. Strain the nettles and refresh them in an ice bath. Squeeze out water and chop the nettles. In a separate sauté pan, sweat shallots in oil until translucent. Add cooked nettles followed by water. Transfer to a blender and blend until smooth. Pass through a chinois and season.
In a small bowl, place the Horseradish Panna Cotta and the pour Nettle Soup over.