Truffle–Ricotta Panna Cotta with Lamb’s Lettuce Recipe | James Beard Foundation

Ingredients

• 2 cups white vinegar
• 1 cup water
• 1 cup sugar
• 1/4 cup sea salt
• 4 cloves garlic
• 1 1/2 teaspoons coriander seeds
• 1 1/2 teaspoons mustard seeds
• 1 1/2 teaspoons whole black pepper
• 8 sprigs tarragon
• 8 sprigs thyme
• 1 cup julienned radishes
• 4 sheets gelatin
• 2 cups heavy cream, divided
• 1 cup ricotta
• Lemon juice and zest to taste
• Salt to taste
• Truffle oil to taste
• 3/4 cup mâche or lamb’s lettuce