Tomato and parmesan mini pana-cotta
6 people
00h 30
Ingredients
- 100 g of white cream
- 50 g of fried tomato
- 10 g of grated parmesan
- 1.5 gelatine sheets dipped in cold water
- Pinch of salt and oregon
Method
- Take the cream to a boil, pour the tomato, the grated cheese and the previously soaked gelatine.
- Add the salt and the oregon.
- Pass it through the blender and strain it. Fill the moulds and freeze it.
- Take it out from the mould and serve on toasted bread discs with a few drops of Módena vinegar.
Products you will need
