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. Try it?
| Cook Time | 40 minutes |
| Servings |
Ingredients
Panna cotta:
- 300 ml Cream (35%)
- 50 gram Parmesan cheese
- 1 pinch Salt
- Black pepper to taste
- 1 bunch Basil
- 5 gram Gelatin
Tomato coolie:
- 200 gram Cherry tomatoes
- 1 pinch Salt
- 1 teaspoon Vinegar (3%-6%)
- 1 teaspoon Sugar
- 60 ml Water
- 0,5 clove Garlic
- 1 tablespoon Vegetable oil
Ingredients
Panna cotta:
Tomato coolie:
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Instructions
- 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.
- After an hour, put the pan on the fire, bring to a boil, remove. Filter it.
- Grate the Parmesan on a fine grater.
- Dissolve the gelatin. Add gelatin to the cream, stir well, add salt, pepper and Parmesan, stir.
- Pour into glasses and put in the refrigerator for an hour.
- Cut the garlic into strips, first removing the core.
- Fry the garlic in vegetable oil, remove the garlic, add the cherry halves, sprinkle with sugar and dim a little.
- Pour in the vinegar, let it evaporate, pour in the water, and simmer for 5 minutes.
- Punch with a blender, strain and boil a little. Cool.
- Get the Panna cotta and pour over the tomato coulis.
- Bon appetit.
- Enjoy.
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