Tomato Panna Cotta
Appetizers • Italian
Description
Tomato Panna Cotta
Ingredients
- Tomatoes 3 pieces
- Cream 15 oz
- Brown Sugar 0 oz
- Chives ½ bunch
- Turmeric 1 teaspoon
- Olive Oil 1 tablespoon
- Balsamic Vinegar ½ teaspoon
- Agar-Agar 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. Blanch the large tomatoes in boiling water and peel them. Line a baking dish with parchment paper and place 2 halved tomatoes in it, sprinkle with sugar, season with pepper, and lightly salt. Bake for 30 minutes.
Step 2
Wash the chives, dry them, and finely chop. Dice the remaining tomato and mix it with the chives. Add turmeric, drizzle with oil and vinegar, and season with salt and pepper to taste. Gently mix everything together. Spoon the mixture into forms (preferably transparent) to fill them 1/3 full, where the panna cotta will be served.
Step 3
In a small saucepan, mash the baked tomatoes with the cream and bring to a simmer over low heat. Add the agar-agar and cook for about 2 minutes. Season with salt and pepper to taste and pour into the forms. Cover the forms with plastic wrap and place them in the refrigerator.
Step 4
Serve the dish well chilled.
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