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Ingredients
Cauliflower Gorgonzola Panna Cotta with Tomato Sauce
- 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 Tbsp olive oil
- 1 pinch sugar
- white balsamic vinegar
- 2 Tbsps freshly chopped Basil
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.
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.
(Percentage of daily recommendation)
| Calorie | 252 cal. | (12 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |