Panna Cotta Featured

Panna Cotta
Panna Cotta

This is a sweet play on a caprese salad — refined technique meets fresh seasonal tomatoes. Although most of us love fruit, we don't think of tomatoes when it comes to dessert.

Panna Cotta

Yield 10

Butter Milk Panna Cotta

Panna Cotta Ingredients

150 grams sugar
700 grams heavy cream
1/8 teaspoon salt
325 gram butter milk
1 Tablespoon sheets gelatin
4 lemons zest

Panna Cotta Directions
  1. Bloom gelatin
  2. Bring heavy cream, sugar, zest, and salt to a simmer<./li>
  3. Dissolve gelatin into hot heavy cream mix.
  4. Add in buttermilk and strain.
  5. Place in the base in an ice bath to cool and to help set up the gelatin.
  6. Once the mixture starts to thicken remove from the ice and portion into desired containers, allow to set up in the refrigerator in for a few hours before use.

Fried Basil

Friend Basil Directions
  1. Pick one bunch basil leaves
  2. Fry basil in 325 degree oil for about 30 seconds.
  3. Remove the basil from the fryer and place on a paper towel surface.
  4. Lightly salt with sea salt and allow to cool.

Candied Tomatoes

Candied Tomatoes Ingredients

2 cups sugar
2 cups water
1 vanilla bean
3 heirloom tomatoes

Candied Tomatoes Directions
  1. Cut tomatoes into quarters, with a paring knife remove the inside of the tomatoes so that all you have is the skin and the outer meat.
  2. Mix the sugar, water, and vanilla in pot, bring to a boil over medium heat.
  3. Once the sugar has come to a boil, place the tomatoes into the sugar and cook for about 1 minute.
  4. Remove the tomatoes from the sugar and place to the side for plating.

Plaiting

  1. Un-mold panna cotta by placing it into hot water for a few seconds to loosen it from the mold, place the un-molded panna cotta on to the plate.
  2. Place 4 tomatoes around the panna cotta. Place the fried basil on top of panna cotta.
  3. Finish the plate with a finishing olive oil and balsamic.
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