Panna Cotta with Tomato Recipe

Ingredients:

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 2 1/2 teaspoons powdered gelatin
• 1 pint cherry tomatoes
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Directions:

1. In a medium saucepan, combine the heavy cream, milk, sugar, and vanilla extract. Heat the mixture over medium-low heat, stirring occasionally, until the sugar has dissolved and the cream is steaming.
2. In a small bowl, sprinkle the powdered gelatin over 1/4 cup of cold water. Let the gelatin sit for 5 minutes, or until it has absorbed all the water and become spongy.
3. While the gelatin is soaking, divide the cherry tomatoes between two baking sheets and toss them with olive oil, garlic, salt, and pepper. Roast the tomatoes in a 400°F oven for 20-25 minutes, or until they are blistered and tender.
4. Once the gelatin has soaked, whisk it into the hot cream mixture until it dissolves completely.
5. Pour the cream mixture into 6 small cups or ramekins and refrigerate them for at least 3 hours, or until set.
6. When ready to serve, carefully unmold the Panna Cotta onto plates or bowls and top with roasted cherry tomatoes.

Verdict:

This Panna Cotta with Tomato recipe is a refreshing twist to a classic dessert. The creamy Panna Cotta is perfectly paired with the sweetness and tanginess of the roasted cherry tomatoes. It’s a rich, silky and elegant dessert everyone will love.

Serving Suggestions:

Serve this Panna Cotta with Tomato recipe chilled and garnished with fresh herbs such as basil or mint. It can be served as a dessert or an appetizer, depending on the occasion.