2 cups (500 ml) leeks, thinly sliced (about 1 leek)

2 tablespoons (30 ml) olive oil

1 1/2 cups (375 ml) 10% cream

2 cups (500 ml) packed chopped lettuce

2 teaspoons (10 ml) gelatin

2 tablespoons (30 ml) water

Salt and pepper

In a saucepan, soften the leeks in the oil until tender. Add the cream and bring to a boil. Simmer for 2 to 3 minutes. Add the lettuce and cook for about 2 minutes.

In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes. Set aside.

In a blender, purée the lettuce mixture until smooth. Strain. Add the gelatin, stirring with a whisk until completely dissolved. Season with salt and pepper.

Lightly oil four 125 ml (1/2 cup) jam jars or ramekins. Divide the panna cotta mixture among the jars. Cool. Cover with plastic wrap and refrigerate for 4 to 6 hours.

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