Rosewater Panna Cotta with Wild Berry & Macadamia Nougat
- 10 portions
Heat the olive oil in a large saucepan over
medium heat.Sauté leeks and celery in the
olive oil for a few minutes till soft.
Add curry, garlic and sauté for 1-2 minutes,
add a few tablespoons of water and cook for
roughly 10 minutes.
Purée half the beans in a blender, adding
a few teaspoons of hot water if too thick.
Add the bean purée to the leek and celery
mixture as well as combining whole beans,
water and MAGGI® Vegetable Booster.
Bring the soup to the boil and then cook
for another 8-10 minutes.
Garnish with fresh parsley and serve with
fresh sourdough bread.