Panna Cotta Verde

Of all the perennial herbs in our kitchen garden, sorrel is far and away the heartiest. I planted tiny plugs, about the size of my thumb, of the lemony green last year and left it alone. It died back over the winter, but has come to life and, with the warm weather recently, has already started to bolt. I spend each morning in the garden plucking the flowers away so that the plant lasts a little longer before the leaves get too tough to eat.

Sorrel is not as common a culinary herb in this country as it is in France where it is usually cooked into a soup called potage germiny. Cream of sorrel soup is bright and tart and a lovely thing, indeed. But, there is a problem with sorrel. When it comes in contact with heat (read: when it’s cooked) it instantly looses its pretty green color and turns an unattractive khaki. So the solution to keeping its color is simply not to cook it.

I save the flowers that I trim every morning in a bag in the fridge and when I have enough sorrel collected I whiz them in the blender with some buttermilk. Then, I make a panna cotta with that mixture and a little cream. 

Sorrel-Buttermilk Panna Cotta
Serves 8

21/4 teaspoons powdered agar agar
2 tablespoons cold water
6 cups sorrel (31/2 ounces)
11/2 cup buttermilk
11/2 cups heavy cream
⅔ cup sugar
Kosher salt
Fresh fruit for serving

Lightly oil 8 (3-to 4-ounce) ramekins. Sprinkle the gelatin over the water in a bowl and let stand until softened. 

Puree the sorrel with the buttermilk in a blender until smooth, then strain through a fine-mesh sieve, discarding the solids.

Heat the cream with the sugar and ¼ teaspoon salt over medium heat until the sugar has dissolved. Remove from the heat and stir in the gelatin mixture until dissolved. Combine the cream and buttermilk mixtures, then divide between ramekins and chill until set, at least 4 hours. Serve the panna cottas with the fresh fruit.

Ian KnauerComment