Panna cotta mozzarella and basil with dried tomatoes, pine nuts and pesto

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Panna cotta mozzarella and basil with dried tomatoes, pine nuts and pesto

Panna cotta mozzarella and basil with dried tomatoes, pine nuts and pesto




Panna cotta mozzarella and basil with dried tomatoes, pine nuts and pesto
Panna cotta mozzarella and basil with dried tomatoes, pine nuts and pesto
Ingredients
Number of verrines
-
7
+

50 cl whole liquid cream

2 scoops of mozzarella di bufala

2.5 gelatin sheets

12 basil leaves

Pesto

10 dried tomatoes

56 pine nuts (8 per glass)

2 slices of parma ham

100 g grated parmesan cheese



Preparation 
TOTAL TIME: 1H30
Preparation: 1 hour
Cooking time: 30 min
Step 1
Cut the dried tomatoes into small pieces and spread in the bottom of the verrines.
Step 2
Prepare the panna cotta several hours in advance.
Step 3
Soak the gelatin in cold water.
Step 4
Tear the basil leaves in two or three and put them in the cream, heat gently and let infuse for a few minutes (10 minutes).
Step 5
Cut the mozzarella into pieces, add it to the pan and heat gently again, stirring to melt the mozzarella. Season with very light salt and pepper. Melt over low heat. Do not bring to a boil.
Step 6
When the mozzarella is melted, remove the basil leaves.
Step 7
Mix the cream/cheese mixture with the hand blender.
Step 8
Heat gently again and add the gelatin off the heat, mix to melt it and pour the panna cotta into the verrines, over the dried tomatoes.
Step 9
Leave to set in the fridge for several hours.
Step 10
In advance, also prepare Parma ham chips and parmesan chips.
Step 11
Preheat the oven to 180°C.
Step 12
For Parma ham chips: Cut the Parma ham into large strips, place them on a baking paper-covered baking sheet, put another sheet of baking paper and another sheet on top so that the slices remain flat. Bake for 10-15 minutes. Remove the top plate from the oven and let the ham finish drying at room temperature.
Step 13
For Parmesan chips: Make small piles of parmesan cheese on a baking paper-lined baking sheet, leaving them wide apart. Cook under careful supervision. As soon as the small piles start to brown (after about 5 minutes), take out the plate and let it cool to room temperature.
Step 14
Keep the 2 kinds of chips in the fridge, on a plate covered with transparent film, and take them out a little before serving.
Step 15
Just before serving, grill a few pine nuts in a pan without fat. Count about 8 pine nuts per glass.
Step 16
Spread pesto over the verrines, arrange a small piece of dried tomatoes and some grilled pine nuts, and plant 1 parma ham and 1 parmesan chip in the panna cotta.
Author's note
Steps 1, 2 and 3 can be done the day before.

I add my grain of salt




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