This gourmet starter will impress even the toughest of critics.
- Place cream and basil in a pan over medium heat. Bring almost to the boil.
- Meanwhile, soften gelatine leaves in cold water for 3 minutes, then squeeze out excess water.
- Remove cream mixture from heat and stir in gelatine mixture until dissolved. Process with cucumbers, buttermilk and wasabi in a food processor until smooth.
- Transfer cucumber mixture to a jug, season with salt and pepper, then divide among 12 x 125ml (1/2-cup) greased dariole moulds. Refrigerate for at least 3 hours or overnight until set.
- To make salad, place witlof, rocket and eschalot in a bowl. Drizzle with lemon juice and oil, season and toss to combine.
- Dip moulds briefly in hot water, then turn out cucumber panna cottas onto plates. Serve with the salad, smoked salmon, ciabatta and lemon wedges.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set