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…
- 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