Cold Appetizer “Panna Cotta” Recipe
Yes, I’m not mistaken in the name – it’s not a dessert, it’s a cold appetizer. It is perfect for summer, with a light Basil aroma, unique taste and perfect balance. I am not exaggerating – those who love and appreciate Italian cuisine will understand me.
Servings
4
Servings
4
Ingredients
Panna cotta
Tomato coolie
Instructions
  1. From the Basil, tear off the leaves and cut them. Pour the cream into a saucepan, add the Basil, mix and refrigerate for an hour.
  2. After an hour, put the pan on the fire, bring to a boil, remove.
  3. Grate the Parmesan on a fine grater.
  4. Dissolve the gelatin. Add gelatin to the cream, stir well, add salt, pepper and Parmesan, stir.
  5. Pour into glasses and put in the refrigerator for an hour.
  6. Cut the garlic into strips, first removing the core.
  7. Fry the garlic in vegetable oil, remove the garlic, add the cherry halves, sprinkle with sugar and dim a little.
  8. Pour in the vinegar, let it evaporate, pour in the water, and simmer for 5 minutes.
  9. Punch with a blender, strain and boil a little. Unparliamentary. Get the Panna cotta and pour over the tomato coulis.
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