Zucchini Panna Cotta with Pumpkin Chutney

For the zucchini panna cotta, soak the gelatin in cold water.

Bring the cream to the boil with the milk, a pinch of salt and the bay leaf. Squeeze gelatin and dissolve in the milk mixture, remove bay leaf. Stir in sheep’s milk yogurt and season with lime juice and Tabasco. Stir the mixture several times and chill (preferably on ice water).

Immediately before gelling, pour the mixture into small molds or jars. Cover with plastic wrap and refrigerate for about 2 hours.

Meanwhile, cut the zucchini into 3 mm thick slices and fry in olive oil with rosemary and garlic, season, drain well and chill in the same way.

Turn out the zucchini panna cotta from the ramekins, place in the center on plates and surround with zucchini – in a raised rosette shape. Finish with pumpkin chutney, pine nuts, chili threads and raisins and possibly white bread.

Preparation Tip:

A wonderful zucchini panna cotta recipe!

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