Herb Panna Cotta with Tomato Relish
Ingredients
- For the basil panna cotta
- basil Basil panna cotta
- 2 bunches Basil
- 5 sheets gelatin
- 500 milliliters Whipped cream
- salt
- peppers (freshly ground)
- 4 Portion forms
- For the tomato relish
- 200 grams red Cherry tomatoes
- 200 grams yellow Cherry tomatoes
- 100 grams shallots
- 25 grams brown sugar
- 125 milliliters balsamic vinegar
- 80 grams black Olives (pitted)
- salt
- peppers (freshly ground)
- cayenne pepper
- olive oil (for the molds)
- garnish
- Basil (for garnish)
Preparation steps
Rinse, dry, and chop the basil. Soften the gelatin in cold water. Heat the cream, add the basil, and mix to combine. Squueze out the gelatin, and dissolve in the cream, stirring constantly. Season to taste with salt and pepper. Brush the ramekins with the oil, then fill with the hot cream. Chill for at least 3 hours in the refrigerator.
Rinse, dry, and halve the cherry tomatoes. Peel and finely dice the shallots. Melt the brown sugar over low heat in a pan. Deglaze with the vinegar, add the shallots, and simmer for approximately 5 minutes. Add the cherry tomatoes and cook for 2 minutes. Add the halved olives, then season to taste with salt, pepper, and cayenne pepper.
Remove the panna cotta from the ramekins (if necessary, dip the ramekins in hot water to release them) and transfer to plates. Top with the tomato relish, and garnish with a few basil leaves.
