Easy Entrees

Savoury panna cotta with roasted tomatoes and basil

Name: Savoury panna cotta with roasted tomatoes and basil
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 1 garlic clove, finely grated; 1 cup (250ml) pure (thin) cream; 150ml thickened cream; 3 thyme sprigs; 1 1/4 cups (100g) grated parmesan reggiano, plus extra shaved cheese to serve; 3 gold-strength gelatine leaves; 4 sprigs vine-ripened cherry tomatoes; Olive oil, to drizzle; 2 tbs balsamic vinegar; Baby basil leaves and grilled bread, to serve

Rate now

30m

10m

Savoury pannacotta with roasted tomatoes and basil

Jump to recipe

by delicious. team

delicious. team

Oct 03, 2015

Savoury panna cotta? It's a thing. And it's great. Pair it with bread, tomatoes and basil for the perfect start to a meal or gathering.

1 garlic clove, finely grated
1 cup (250ml) pure (thin) cream
150ml thickened cream
3 thyme sprigs
1 1/4 cups (100g) grated parmesan reggiano, plus extra shaved cheese to serve
3 gold-strength gelatine leaves
4 sprigs vine-ripened cherry tomatoes
Olive oil, to drizzle
2 tbs balsamic vinegar
Baby basil leaves and grilled bread, to serve

Method

1.

Lightly oil four ½ cup (125ml) dariole moulds. Place garlic in a saucepan with creams and thyme sprigs over medium heat. Bring to just below boiling point, then stir in cheese. Set aside for 30 minutes to infuse.
2.

Soak gelatine leaves in cold water for 5 minutes to soften. Reheat cream until just below boiling point. Squeeze gelatine to remove excess water, then add leaves to cream and stir to dissolve. Strain into a jug, then pour into moulds. Chill for at least 4 hours to set, preferably overnight.
3.

Preheat oven to 190°C about 30 minutes before serving. Place tomatoes on a tray, season and drizzle with oil. Roast for 5 minutes or until starting to wilt. Drizzle with half the balsamic. Run a knife around panna cotta moulds, then turn out onto plates. Drizzle with remaining balsamic and serve with tomatoes, shaved parmesan, basil and bread.