Chive pannacotta with salmon roses

This dish is beautiful yet simple, and perfect as a dinner starter on a special occasion.

4-6 portions:

4 dl heavy whipping cream
4 gelatine leaves or 2 tsp gelatine powder
1-1,5 dl finely chopped chives
pinch of salt
pinch of black pepper

thinly sliced smoked salmon

Put the gelatine leaves (or powder) in cold water for about 5 minutes. Bring the cream to the boil and remove from the heat. Whisk in the gelatine followed by chives, salt and pepper. Pour into glasses or cups and refrigerate for at least 4 hours. Decorate with smoked salmon before serving.