Pesto Panna Cotta

This surprising panna cotta dish will impress your guests and leave them wanting more!

by Marco Porceddu

Ingredients
Method

Ingredients

- 2 Packs of powdered gelatin
- 320 ml Milk
- 475 ml Heavy cream
- 2 Tbs Sacla Pesto
- 284 g Sugar
- 1 lbs Tomatoes
- 1 tsp Kosher salt
- 57 g Brown sugar
- 75 g Pine nuts

Method

1

In a bowl, sprinkle gelatin over 80ml of milk; let sit for 10 minutes.

2

Bring remaining milk along with the cream, pesto, and 170g sugar to a boil in a 4-qt. saucepan; stir until sugar dissolves. Transfer to a blender, add gelatin mixture, and puree until smooth; pour into eight 4-oz. ramekins. Chill until firm, 3–4 hours.

3

Bring remaining sugar, tomatoes, salt, and ½ cup water to a boil in a 4-qt. saucepan over medium-high heat; reduce heat to medium-low and cook, stirring, until tomatoes break down, 12–15 minutes.

4

Puree in a blender; strain and chill. Process in an ice cream maker according to manufacturer's instructions. Freeze until firm.

5

Heat sugar and 1 tbsp. water in a 1-qt. saucepan over medium heat, and cook, swirling, until bubbling; add pine nuts and coat.

6

Spread nuts on a sheet of foil; cool. Break apart into bite-size pieces; set aside.

7

To serve, briefly dip the bottom of each ramekin in a bowl of hot tap water, invert onto a serving plate; top with nuts. Serve with a scoop of tomato sorbet topped with cherry tomatoes.

Comments & Ratings

More Sacla pesto recipes

	2	Packs Of Powdered Gelatin
	320 ml	Milk
	475 ml	Heavy Cream
	2 Tbs	Sacla Pesto
	284 g	Sugar
	1 lbs	Tomatoes
	1 tsp	Kosher Salt
	57 g	Brown Sugar
	75 g	Pine Nuts

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Pesto Panna Cotta

Ingredients

Method

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Comments & Ratings