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recipe Panna Cotta
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Ingredients
Preparation
Extra Tip
tomato panna cotta
500 ml cream
25 gr basil
6 gr gelatine
100 gr Heinz Tomato Ketchup
50 ml grappa
Soak the gelatine leaves in cold water. Bring the cream and Heinz
Tomato Ketchup to boil. Bring flavour to it by adding some salt and
pepper.And add the chopped basil. Mix the mixture with the hand
blender. Then add the gelatine. Pour the mixture in a form (plate, glass
etc.). Putt the panna cotta in the fridge and let it stiffen up for a couple of
hours. For the presentation put some grappa on top and torch it.
Be aware that the warm mixture will taste slightly different when it cools
down.