Pesto Panna Cotta - a savoury take on a Sweet Classic
Pesto Panna Cotta, a savoury take on a sweet classic, served as a starter or as an amuse-bouche.
- Prep time
- 20 min
- Cook time
- 2 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 200 ml whole milk
- 200 ml double cream
- 10 tbsp pesto homemade or shop bought
- 21/2 tsp gelatine
- 1 pinch salt
- dash of pepper
- grilled peppers
- nuts
- balsamic strawberries (etc.)
Instructions
- 1
Pour half the milk in a very shallow dish and sprinkle the gelatine all over and leave to soak for a good 20 minutes.
- 2
While the gelatine is soaking, get your topping ingredients ready.
- 3
Mix the cream and the rest of the milk in a saucepan and set aside.
- 4
When the gelatine's had its soaking time, heat the milk/cream mix and bring to boil. Watch it very closely as it will just suddenly rise up!
- 5
Take it off the heat and add the gelatine mix and beat with a whisk or fork to mix thoroughly.
- 6
Strain into a clean, medium sized jug if you don't have a smooth mix. If your gelatine had been given enough time to soak, and there were no more granules on the surface, you should have a smooth mix with all the gelatine dissolved.
- 7
Add the pesto, salt and pepper and stir well.
- 8
Pour into your mould or glass of choice and place straight into the fridge and let set overnight or a minimum of 6 hours.
- 9
Serve with your chosen toppings.