Tomato Panna Cotta
4 servings
90 minutes
Tomato panna cotta is an unusual and exquisite dish inspired by the classic Italian dessert but reinterpreted in an original savory style. It combines the cream's tenderness with the rich flavor of roasted tomatoes, slightly caramelized thanks to cane sugar. The addition of turmeric, onion, and balsamic vinegar gives the dish an interesting depth of flavor. This appetizer is perfect for a summer dinner or an exquisite gastronomic experiment. Its refreshing texture makes serving in transparent molds not only aesthetically appealing but also intriguing. Chilled panna cotta pairs perfectly with crispy crackers or aromatic herbs, offering a wonderful blend of Italian culinary sophistication and seasonal freshness.
1
Preheat the oven to 180 degrees. Blanch large tomatoes in boiling water and peel them. Line a baking dish with parchment, place 2 halved tomatoes in it, sprinkle with sugar, pepper, and lightly salt. Bake for 30 minutes.
- Tomatoes: 3 pieces
- Cane sugar: 30 g
- Salt: to taste
- Ground black pepper: to taste
2
Wash the onion, dry it, and chop it finely. Dice the remaining tomato and mix it with the onion. Add turmeric, drizzle with oil and vinegar, and season with salt and pepper to taste. Mix everything gently. Place the resulting mixture into transparent molds (preferably) up to 1/3, where the panna cotta will be served.
- Tomatoes: 3 pieces
- Chives: 0.5 bunch
- Turmeric: 1 teaspoon
- Olive oil: 1 tablespoon
- Balsamic vinegar: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
3
In a small dish, mash the baked tomatoes with cream and bring to a boil over low heat. Add agar-agar and cook for about 2 minutes. Season with salt and pepper to taste and pour into molds. Cover the molds with plastic wrap and place in the refrigerator.
- Tomatoes: 3 pieces
- Cream: 400 g
- Agar-agar: 50 g
- Salt: to taste
- Ground black pepper: to taste
4
Serve the dish very chilled.