Tzatziki Panna Cotta

The popular Greek yoghurt dip, only not as strong in garlic, turned out into a very clever idea with a delicious taste to serve to your guests as a first dish!

Recipe of Myrssini Lambraki,

from "Gastronomos" magazine of "KATHIMERINI" newspaper (2009)

Ingredients (for 4 people):

3 large cucumbers, peeled
200 ml of single cream
100 gr. thick Greek yoghurt
1 small clove of garlic, mashed
1 ½ tbsp of fresh dill, finely snipped
1 tsp of fresh spearmint leaves, finely chopped
 ½ tbsp of lemon zest
1 tbsp of lemon juice
5 gelatin sheets
1 tbsp of olive oil
salt
green pepper

Method:
Cut the peeled cucumbers in half, lengthwise and carefully discard the seeds using a small spoon. Coarsely grate the cucumbers and leave in a colander to drain as much as possible.

In a large bowl put the yoghurt, the cucumber, the lemon juice, the garlic, the dill and the spearmint and mix well with a spoon.

In another bowl soak the gelatin sheets in cold water. When they are soft, transfer in a saucepan and add 20ml of water. Put on medium heat and leave to dissolve. When ready add the gelatin in the bowl with the yoghurt mixture.

Add in the bowl the cream, season with salt and pepper and mix well.

Divide the mixture into small individual ramekins (or the metal small moulds for crème caramel). Transfer in the fridge and leave to chill well, for about 4-5 hours.

Empty the panna cotta on a large serving platter, sprinkle with the lemon zest and the green pepper, drizzle with some raw olive oil and serve immediately.