Lettuce Panna Cotta Salad

Instructions

1. 1

   In a saucepan, soften the leeks in the oil until tender. Add the cream and bring to a boil. Simmer for 2 to 3 minutes. Add the lettuce and cook for about 2 minutes.

2. 2

   In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes. Set aside.

3. 3

   In a blender, purée the lettuce mixture until smooth. Strain. Add the gelatin, stirring with a whisk until completely dissolved. Season with salt and pepper.

4. 4

   Lightly oil four 125 ml (1/2 cup) jam jars or ramekins. Divide the panna cotta mixture among the jars. Cool. Cover with plastic wrap and refrigerate for 4 to 6 hours.