Wild garlic flan with cress foam
Finely chop the wild garlic. Bring it to a boil together with the remaining ingredients, then continue to cook for 1-2 minutes, stirring constantly. Pour the mixture into 4 cold, rinsed molds and refrigerate for 4 hours. Ingredients: 300 ml cream, 200 ml milk, 1 tsp salt, 0.5 tsp agar agar, 5 g wild garlic.
Ingredients · Servings 4
- 300 ml Stage
- 200 ml milk
- 1 tsp salt
- 0.5 TL Agar Agar
- 5 g wild garlic
- 100 ml Stage
- 15 g Kresse
Method · 4 h 20 min
- Finely chop the wild garlic. Bring it to a boil together with the remaining ingredients, then continue to cook for 1-2 minutes, stirring constantly. Pour the mixture into 4 cold, rinsed molds and refrigerate for 4 hours.
- Whip the cream until stiff. Roughly chop the cress and fold it in with a pinch of salt. Spoon some of the mixture onto four plates, unmold the flans, and serve them on top. Garnish with the remaining whipped cream.
- Whip the cream until stiff. Roughly chop the cress and fold it in with a pinch of salt. Spoon some of the mixture onto four plates, unmold the flans, and serve them on top. Garnish with the remaining whipped cream. 100 ml cream, 15 g cress.
