Panna cotta tomatoes-peppers

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Panna cotta tomatoes-peppers

Panna cotta tomatoes-peppers

Panna cotta tomatoes-peppers
Panna cotta tomatoes-peppers

Number of people
For the panna cotta:

20 cl of milk

20 cl of liquid fresh cream

2 sheets of gelatin

20 g Parmesan cheese

3 tomatoes

1/2 red pepper

1 shallot

1 clove of garlic


basil leaf


For the decoration:

80 g Parmesan cheese

Preparation Printing
Preparation: 13 min
Rest: 4 hrs
Cooking time: 21 min

Step 1
Let the gelatin soften in a bowl of cold water.
Step 2
Bring the milk and cream to the boil with a few cubes of parmesan cheese.
Step 3
Remove from heat, add the dried gelatine leaves and mix well.
Step 4
Pour the preparation into glasses, filling to 3/4 and place in the refrigerator.
Step 5
Peel and finely slice the shallot. 
Wash the tomatoes and dice them. 
Wash the pepper and cut it into small cubes.
Step 6
Fry in a frying pan with a little oil, shallot, garlic and thyme. 
Then add the tomatoes and pepper. 
Season with salt and pepper and simmer, the tomatoes should melt under heat.
Step 7
Preparation of parmesan tiles for decoration. 
On a baking paper-lined baking sheet, place small piles of grated parmesan cheese slightly spaced apart.
Step 8
Dressing of the verrines. 
Place 2-3 spoons of compote in the glasses and place a tile of parmesan cheese.
Add a few basil leaves.
I add my grain of salt

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