Name: Parmesan panna cotta with pesto and morels
Prep time: 15 min
Cook time: 2 min
Yield: Serves 8
Cuisine: Swiss
Ingredients: 2 leaves gelatine; 200 ml milk; 200 ml single cream; 0.5 cube chicken stock; 60 g Parmesan; 2 pinches thyme; 1 tsp balsamic vinegar; 0.5 bunch basil; 1 handful pistachios or plain pine nuts; 2 tbsp grated Parmesan; 2 tbsp olive oil; salt; 1 shallot; 1 tbsp olive oil; 60 g dried morels; 2 to 3 tbsp single cream; salt; pepper; dry-toasted pine nuts; a few rocket leaves (optional)

Method

Soak the gelatine in cold water for ten minutes to soften.
Bring the milk, cream, stock, sliced shallot, Parmesan and thyme to the boil. Blend until smooth.
Squeeze out the gelatine and stir it in, then add the balsamic vinegar. Mix well.
Leave to cool slightly, then divide between small glasses. Chill for at least four hours until set.
Make the pesto by blending basil, pine nuts, Parmesan and olive oil. Keep refrigerated.
For the marmalade, sweat the chopped shallot in olive oil. Then add the rehydrated morels.
Sauté for two minutes, stirring, then pour in the cream and leave to reduce. Adjust the seasoning with salt and pepper.
Top each glass with a drizzle of pesto. Place a spoonful of marmalade in the centre.
Scatter with dry-toasted pine nuts and a few rocket leaves if you wish. Serve immediately.