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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

  1. Take the cream to a boil, pour the tomato, the grated cheese and the previously soaked gelatine.
  2. Add the salt and the oregon.
  3. Pass it through the blender and strain it. Fill the moulds and freeze it.
  4. Take it out from the mould and serve on toasted bread discs with a few drops of Módena vinegar.
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