Tarragon Panna Cotta
from April's cookbook club pick: Green Mountains by Caroline Eden
Caroline has generously shared with us three recipes from Green Mountains. Head here to read more about this book and why it’s April’s cookbook club pick and find out how to join in with the online discussion about it.
When I came down from the hills around Mount Kazbek, I went for a solo dinner at Salobie Bia in Tbilisi and ordered one of the finest salads I have ever eaten: fat pinkish tomatoes mixed with caper-like jonjoli, also known as pickled Colchis bladdernut, and purple basil, all dressed in intensely nutty Kakhetian sunflower oil. ‘Divine’ would not be too strong a word for that salad.
Afterwards, I plumped for a panna cotta dessert which matched it in deliciousness. With just the faintest scent of tarragon this is an elegant and easy pudding to prepare, ideal for dinner parties as you can make it ahead, leaving it to set overnight. Simply scale up the quantities to serve more.
SERVES 2
125ml/1⁄2 cup double (heavy) cream
125ml/1⁄2 cup whole milk
Leaves from a small bunch of tarragon (reserve a few good ones to decorate)
1 gelatine leaf
Scant 1 tbsp caster (superfine) sugar
Put the cream, milk and 6 or so tarragon leaves in a medium saucepan and slowly bring to the boil for 5 minutes. Remove from the heat and set the pan aside to cool. Crush the tarragon leaves into the cream with the back of a wooden spoon to release more of their flavour.
Next, soak the gelatine in a bowl of cold water (any amount) until entirely softened. Have ready 2 x 150ml/5fl oz ramekins, or similar (small teacups work).
Stir the sugar into the pan, bring the cream back to a simmer to dissolve the sugar, then pass it through a sieve into a jug. Rid as much water as possible from the gelatine leaf, then stir it into the hot cream where it will magically dissolve into nothing. Pour the mixture into the ramekins and allow to cool completely, then chill in the refrigerator for 6 hours or overnight. Place a fresh tarragon leaf or two in the centre of each panna cotta when ready to serve.