Carrot Panna Cotta with Salad of Young Spinach

Peel and chop the onion. Clean and rinse the carrots and dice all but 4. Soak the gelatin in cold water.

In a saucepan, sauté the onion with 2 tbsp. clarified butter, add the whole and diced carrots, season with salt and sugar and steam until soft with the lid closed.

Put the steamed whole carrots aside, finely grind the diced carrots. Melt the squeezed gelatine in the hot carrot puree and mix with crème fraîche. Rinse the tarragon, shake dry, chop finely and mix into the carrot cream. Squeeze the juice from the lemon and season the carrot cream with a squeeze of juice from one lemon and salt. Pour the mixture into small ramekins (approx. 200 ml), cover with cling film and leave to cool for a few hours.

Clean, rinse and drain the spinach.

Mix the remaining juice of one lemon, 3 tbsp olive oil, a little salt and sugar to make a salad dressing.

Cook 500 g of spinach in a frying pan with 1 tbsp of olive oil, remove and drain well. Then marinate with half of the salad dressing and lay flat between cling film or freezer bags, smoothing with a pasta walker to form a sort of green mat. Cut this into 4 rectangles and place these on the plates.

Cut white bread into narrow slices, toast and spread thinly with fresh goat cheese, perhaps with tarragon verz

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