Cauliflower Gorgonzola Panna Cotta with Tomato Sauce

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Cauliflower Gorgonzola Panna Cotta with Tomato Sauce
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Health Score:
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 45 min.
Ready in

Ingredients

for
8
Ingredients
8 sheets gelatin
200 grams Cauliflower
salt
300 milliliters Whipped cream
400 milliliters milk
150 grams Gorgonzola
salt
peppers (from the mill)
5 tomatoes
1 garlic clove
1 tablespoon olive oil
1 pinch sugar
white balsamic vinegar
2 tablespoons freshly chopped Basil

Preparation steps

1.

Soak the gelatin in cold water until soft, about 10 minutes. Rinse the cauliflower and cook until tender, for about 10 minutes, in boiling salted water. Drain and puree with the cream. Cut the Gorgonzola into cubes. Heat the milk. Squeeze the excess water from the gelatin and melt in the warm milk. Add the Gorgonzola, saving a few cubes for garnish, and then stir into the cauliflower puree. Season with salt and pepper. Transfer into serving dishes and chill for at least 3 hours.

2.

Meanwhile, blanch the tomatoes. Peel, quarter, and dice finely. Peel the garlic, chop finely and sweat briefly in hot oil. Add the tomatoes and let simmer for about 15 minutes. Season with sugar, salt, and vinegar. Puree. Pour a thin layer on top of each pannacotta. Just before serving, garnish the pannacotta with the remaining cheese and basil.