Spinach And Garlic Panna Cotta

• 1 cup heavy cream
• 1 1/2 cups whole milk
• 1 fat clove garlic, peeled and smashed
• 1 bay leaf
• 1/4 cup packed frozen or freshly cooked chopped spinach (thawed if frozen and as much water squeezed out as you can)
• Large pinch freshly ground nutmeg
• 1 packet (2 teaspoons) powdered gelatin
• 1/2 teaspoon salt
• Freshly ground pepper

1. Combine cream, 1/2 cup milk, garlic and bay leaf and bring to a boil over medium low heat. When it just starts to simmer, turn off the heat and let infuse for 15 to 20 minutes.
2. Combine 3/4 cup milk, spinach and nutmeg in a blender and blitz until smooth. Put the remaining 1/4 cup milk in a small bowl, sprinkle the gelatin over the top and let it soften for about 5 minutes.
3. Stir the gelatin and milk into the infused cream and gently reheat over a low flame, stirring constantly, until the gelatin is dissolved. Stir in the spinach mixture, salt and ground pepper to taste. Strain through a fine mesh sieve, pressing on the solids to get all of the liquid, and pour into 4 ramekins. Refrigerate for several hours, until set. To unmold, dip the ramekins in a bowl of hot water for about 10 seconds and turn each panna cotta onto its own plate.

heavy cream, milk, clove garlic, bay leaf, water, ground nutmeg, packet, salt, freshly ground pepper

Taken from food52.com/recipes/4169-spinach-and-garlic-panna-cotta (may not work)