Pana Cotta of tomatoes in verrine

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Pana Cotta of tomatoes in verrine

Pana Cotta of tomatoes in verrine

Number of small verrines

25 cl of liquid cream

4 teaspoons rosso pesto (with tomatoes)

6 cherry tomatoes

25 g pine nuts

2 sheets of gelatin

Fresh or frozen basil

Preparation: 10 min
Cooking time: 5 min
Step 1
Soak the gelatin leaves in a hollow plate filled with cold water.
Step 2
Heat the cream, watch the cooking and add the pesto.
Step 3
When the gelatin leaves are malleable, add them to the hot cream and mix well.
Step 4
When the cream has set, remove from the heat and pour into the verrines (3/4).
Step 5
Put them in the fridge.
Step 6
Cook the pine nuts in a non-stick pan without fat.
Step 7
Add the grilled pine nuts to the verrines once they have cooled.
Step 8
Cut the cherry tomatoes into thin slices and spread them over the verrines.
Step 9
Sprinkle with basil.
I add my grain of salt

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