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Salad of radish and cheese panna cotta

Fantastic spring salad with radishes, asparagus and soft, cheese panna cotta.

Preparation time 30 minutes


  • 100 g fresh cheese Reblonchon
  • 2 gelatin sheets
  • 100 g milk
  • 1 bunch white asparagus
  • 1 bunch green asparagus
  • 1 bunch radishes
  • 1 hand of lettuce
  • 1 lettuce (the heart)
  • 1 cup cress
  • olive oil & Mycryo
  • 2 tbsp lemon juice
  • 1 tsp mustard
  • salt & pepper
  • 300 g quail bolts


Make the panna cotta of the cheese by heating it. 100 g milk Add the soaked gelatine leaves and sieve. Put the panna cotta into molds and allow to set.

Peel the white asparagus and break off the tough ends. Break the green only the hard ends. Cut both into bite-sized pieces. Blanch them in 6 to 8 minutes until al dente.

Please clean the radishes and cut them into slices. Rinse the lettuce and head lettuce. Tear the lettuce leaves into pieces.

Season the quail legs with salt and pepper and fry briefly on both sides Mycyro.

Mix the dressing the leaves of watercress with the lemon juice, mustard and 100 ml olive oil, salt and pepper.

Mix all ingredients for the salad and serve with the dressing on the side there.

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