Nettle Soup (NG7) with Horseradish Panna Cotta

Adapted by
March 2012
Yield: 2-4 servings


Horseradish Panna Cotta
200 grams milk
100 grams double cream
horseradish, freshly grated, to taste
1½ leaves gelatin, bloomed
1 teaspoon Marmite
1½ tablespoons vinegar
Nettle Soup
100 grams chopped shallots
300 grams nettle leaves
300 grams water
salt to taste


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.

To Assemble and Serve:

In a small bowl, place the Horseradish Panna Cotta and the pour Nettle Soup over.