It’s wild garlic season again, and with it comes a vast array of recipes. This luscious combination combines the fragrant leaves with cream, yoghurt and crème fraîche, and the result is a vibrant and fragrant starter or accompaniment that will wow your friends and family…
INGREDIENTS
- 150g fresh wild garlic leaves, preferably the young ones with plenty of flavour.
- 300mls double cream
- 12g gelatine (5 small leaves)
- 150mls crème fraiche or Greek yoghurt
- 1 – 2 tsp lime or lemon juice
Method
- Make sure the leaves are free of any debris, wipe clean rather than wash. If they do need to be washed, leave to dry before using.
- Heat cream in saucepan and when simmering, put in garlic leaves. Stir until the leaves have wilted and the cream is boiling, then turn off the heat, place a lid on the pan and leave to steep for 5 minutes.
- Soak the gelatine in cold water to soften.
- Select 6-8 ramekins or moulds, and place on a stable tray and lightly grease.
- Tip the contents of the sauce pan into the food processor and leave to run for several minutes.
- Pour the garlic mixture through a sieve and back into the saucepan, some garlic bits can be left, but remove the majority, pushing the liquid through with a spatula or wooden spoon.
- Add pre soaked gelatine to the warm mixture and heat gently until dissolved.
- Leave to cool slightly. Whisk in crème fraiche or yoghurt, and pour into moulds. Set in the fridge for a minimum of 5 hours.
Remove from moulds onto serving plate. Excellent accompaniment to fish or seafood or serve as a starter with tomato salsa.
Cheese Tuilles
- Use a good quality mature cheddar or parmesan, and finely grate the cheese.
- Cover a baking sheet with baking parchment. Place a biscuit cutter on the parchment and sprinkle a thin layer of cheese inside the cutter-make as many rounds as are needed.
- Bake at 170 degrees, for 5 – 7 minutes, until the cheese has melted and a golden colour.
- Remove and leave to cool.
- Preferably use that day.