Savory Panna Cotta with Cherry Tomato Coulis
Category: Appetizers
Servings: 4
A delightful savory twist on the classic panna cotta, this dish combines smooth, creamy panna cotta with a vibrant, tangy cherry tomato coulis. Perfect as an appetizer, it balances the richness of fresh cream and Parmigiano Reggiano with the freshness of basil and the sweetness of cherry tomatoes. With a delicate texture and a burst of flavors, this dish will surely impress your guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh liquid cream (heavy cream) | 250g |
| Parmigiano Reggiano DOP | 50g |
| Fresh basil | 1 sprig |
| Gelatin sheets | 4g |
| Fine salt | A pinch |
| White pepper | To taste |
| Cherry tomatoes (datterini) | 200g |
| Brown sugar | 5g |
| Apple cider vinegar | 1 teaspoon |
| Garlic | ½ clove |
| Water | 60g |
| Fresh basil (for garnish) | To taste |
Instructions
Step 1: Prepare the Savory Panna Cotta Base
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Begin by preparing the panna cotta base. In a bowl, pour the fresh cream. Tear the basil leaves by hand and add them to the bowl along with the sprig of basil. Stir well to combine, then cover the bowl with plastic wrap and let it infuse.
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In a separate bowl, soak the gelatin sheets in cold water to soften them.
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Gently heat the cream mixture over low heat. Once it begins to approach a simmer, strain the mixture through a fine-mesh sieve to remove the basil leaves, ensuring a smooth, liquid mixture.
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Once the gelatin is softened, squeeze out the excess water and add it to the warm cream. Stir in the grated Parmigiano Reggiano cheese until it melts completely.
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Season with a pinch of salt and a dash of white pepper to taste.
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Pour the mixture into four small glasses or jars and set them on a tray. Let the panna cotta set in the refrigerator for at least 2 hours, or until semi-solid.
Step 2: Prepare the Cherry Tomato Coulis
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Rinse the cherry tomatoes and cut them in half. Set aside.
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In a small saucepan, heat a drizzle of olive oil with the half clove of garlic, peeled and halved. Once the garlic is fragrant and the oil is hot, remove the garlic.
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Add the halved tomatoes to the pan and sauté for about a minute on medium heat. Then, deglaze the pan with the apple cider vinegar and let it evaporate.
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Stir in the brown sugar and salt, mixing well. Add the water and bring the mixture to a simmer. Let it cook for about 5 minutes until the tomatoes soften and release their juices.
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Transfer the mixture to a food mill or sieve and strain the sauce to remove the tomato skins and seeds. Return the coulis to the saucepan and simmer for an additional few minutes until it thickens to a sauce-like consistency.
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Allow the coulis to cool slightly before drizzling it over the set panna cotta.
Step 3: Assemble and Serve
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Once the panna cotta has set, pour the cooled tomato coulis on top of each panna cotta. Return to the refrigerator for another 2 hours to allow the flavors to meld together.
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Before serving, garnish with fresh basil leaves for a pop of color and an aromatic touch.
Tips for Success
- Infuse the Cream: Allow the basil to infuse the cream for at least 15 minutes for a fragrant, herbaceous flavor.
- Gelatin Consistency: Make sure the gelatin is completely dissolved and well-incorporated to achieve a silky-smooth panna cotta.
- Coulis Texture: The coulis should be slightly thickened to sit nicely atop the panna cotta without running off. Adjust the cooking time to achieve your desired consistency.
This elegant dish makes a unique addition to any dinner party or special occasion. The rich, creamy panna cotta pairs perfectly with the tartness and sweetness of the tomato coulis, offering a delightful balance of flavors that will leave your guests asking for the recipe!
