Cucumber Yogurt Panna Cotta with Smoked Charr

Line 4 ramekins with cold water and cover with plastic wrap.

For the panna cotta, peel the cucumbers, cut into rough pieces and puree with 2 peeled garlic cloves and some plucked dill. Strain through a fine sieve and collect the liquid. Mix this with the Greek yogurt, add salt and pepper.

Soak gelatin in cold water for about 10 minutes, squeeze well and melt with a few drops of water over steam or in the microwave (be careful not to boil gelatin or it will lose its binding!).

Stir liquid gelatin into yogurt-cucumber cream and pour into prepared molds. Chill for at least 4 hours.

Preheat oven to 200 °C top/bottom heat.

Cut the baguette diagonally into thin slices, drizzle with a little olive oil and toast on both sides on a baking tray in the oven. Finally rub with the garlic clove.

Turn out the panna cotta from the molds and place on plates.

Slice the cucumber thinly with a peeler, salt a little and place with the panna cotta.

Garnish with fresh dill, colorful leaf lettuce and the crostinis and place the smoked char in small pieces on top.

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