Description
Personally, I love Panna cotta in all types, but always thought of her as a sweet fruit dessert, till March 8, the eldest daughter gave me a surprise by preparing this tomato Panna cotta. The taste is quite interesting, if not add the mint, then something like tomato ice cream, with mint flavor more intense, but not for everybody. Very juicy and at the same time quite gently. Recipe for lovers of experimentation with flavors and ingredients.
Ingredients
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Cream
300 мл
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Tomato
2 шт
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Sunflower oil
2 ч. л.
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Gelatin
20 г
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Sugar
1 ч. л.
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Mint
Cooking
Cooking time is given without time for freezing the Panna cotta. 1. Cream pour in the refractory shape and to soak them in gelatin for 30 minutes.
2. Tomatoes cut in half, remove the seeds and juice. We don't need them. Form for baking grease a little oil, put half of tomatoes, a little sprinkle of mint (if you are not sure with mint like it, then it is better not to add). Top evenly pour the tomatoes with a little oil (about 0.5 tsp in half) and lightly sprinkle with sugar. Bake at 180 degrees for about 30 minutes.
3. Heat the cream on low heat and stir to dissolve gelatin. Do not boil! Tomatoes grind in a blender and RUB through a sieve to remove any seeds and skins.
4. To combine the cream and pureed tomatoes, beat with a mixer until smooth. Cool slightly and pour into molds or glasses. Put into the refrigerator for freezing.
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