• 2 cucumbers (biologically grown) 

• 2 tips of mint (just the leaves, without the twigs)

• 650 g cream

• 4 gelatin sheets

• 110 g sugar (for the panna cotta)

• Borage flower petals

Ingredients and requirements for 4 servings

Preparation

Cut the cucumbers lengthwise into two and remove the seeds with a dessert spoon. Cut the cucumber into small cubes, leaving the skin on. Put them in a pan with sugar, cream and mint. Heat this while stirring well.

Take the pan off the stove as soon as the mixture nearly boils. Pay attention: do not allow to boil! Put the cooled pan in the fridge for 1 hour. Subsequently puree the mixture in a blender. Sift the mixture with a fine sieve.

Soak the gelatin sheets in cold water. Heat a few spoonfuls of cucumber cream mixture in a saucepan, add the gelatin and allow it to dissolve. Add the rest of the mixture and stir well.

Pour the mixture into serving dishes. For the panna cotta in the picture we put the dishes in an egg carton in a tilted position and allowed them to firm up like that in the fridge.

This creates a nice effect when you put the dishes in their normal position. Garnish the panna cotta with the Borage flower petals. The cucumber will enhance the flavour of the dish.