Defrost the spinach without heating it, preferably in the refrigerator.
Add about 100 g of cottage cheese, the egg and the whipped cream to the defrosted spinach and stir everything together. Season with herb salt, pepper and a pinch of nutmeg to taste.
Fill the ice cream maker with the mixture and freeze for about 20 minutes. Put the ice cream in the refrigerator for 30 minutes before serving.
Rinse and dry the lettuce leaves and place them on 4 dessert plates. Form the ice cream into balls on the lettuce leaves and garnish with egg quarters, cottage cheese mounds and chives.
Whip the curd cheese with one eighth of a liter of milk and 3 tablespoons of oil and season with salt, bell pepper, paprika powder and sugar. Stir in fine cubes of tomato pulp and onion as well as finely chopped kitchen herbs.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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