Panna cotta with cherry tomato coulis

Name: Panna cotta with cherry tomato coulis
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Fresh liquid cream 1 cup; Parmigiano Reggiano PDO cheese 1.8 oz; Basil 1 bunch; Gelatin in sheets 0.1 oz; Fine salt 1 pinch; White pepper to taste; Datterino tomatoes 1 cup; Brown sugar 1 ¼ tsp; Apple cider vinegar 1 tsp; Garlic ½ clove; Water 4 tbsp; Basil to taste

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196

Calories per serving

Energy Kcal 196
Carbohydrates g 5.7
of which sugars g 5.7
Protein g 6.9
Fats g 16.2
of which saturated fat g 9.63
Fiber g 1.1
Cholesterol mg 53
Sodium mg 389

Gluten Free

Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Serving: 4
Cost: Low
Note plus infusion and setting times

PRESENTATION

Panna cotta isn’t always about being sweet or creamy in that classic dessert way—it can go totally savory. Seriously good. Up in Northern Italy, chefs really love putting their own spin on traditional dishes. With this savory panna cotta, you get all the smooth, moist texture you expect, but the flavor is something you don’t usually see. And here's the thing, they use fresh basil, letting it soak and release its essential oils overnight. This makes the whole thing taste super fresh. Add in some Parmigiano cheese and, wow, you get a real balance between rich and herby. It's inspired by the look and feel of a caprese salad—pretty much. This dish plays with color and taste, giving you a cool appetizer that feels both old and new. The panna cotta itself is mild but has a bit of that salty kick from the cheese, and the basil really really pops when you let it sit and infuse.

Cherry tomato coulis comes in to tie everything together, offering a bright, tangy contrast that stands out next to the creamy base. This cherry tomato coulis isn’t just a sauce—it’s got that sweet, acidic edge. And you know, it bounces off the richness of the cheese and the soft dairy flavors. In Italy, they sometimes serve this dish in little glasses as a ‘shottino,’ making it super easy to try as a snack or at a party. It's a smart move if you want to surprise people with something that looks like dessert but goes in a totally different direction. The tomato coulis recipe works with ripe cherry tomatoes for the best color and taste. Really. You’ll notice how the whole dish feels super light yet totally satisfying. Even people who usually stick with dessert versions of panna cotta might want to give this a shot just for how unique it is.

Playing with Italian dessert ideas and turning them savory brings out the best of both worlds—no question—and you end up with something tender and super fresh that really stands out at the table. Whether you're a fan of flavors or looking to try something new, this dish is a wonderful way to experience the culinary creativity of Northern Italy. With its blend of familiar tastes and unexpected twists, it’s sure to impress anyone who gives it a try.

INGREDIENTS

196

Calories per serving

Ingredients for 4 cups of 5 oz each: Fresh liquid cream 1 cup (250 g); Parmigiano Reggiano PDO cheese 1.8 oz (50 g); Basil 1 bunch; Gelatin in sheets 0.1 oz (4 g); Fine salt 1 pinch; White pepper to taste

for the tomato coulis: Datterino tomatoes 1 cup (200 g); Brown sugar 1 ¼ tsp (5 g); Apple cider vinegar 1 tsp; Garlic ½ clove; Water 4 tbsp (60 g)

for garnish: Basil to taste

Preparation

How to prepare Panna cotta with cherry tomato coulis

To prepare the savory panna cotta with cherry tomato coulis, start with the panna cotta base. In a bowl, pour the cream 1, then break the basil leaves by hand and add the sprig as well 2. Mix well and cover with plastic wrap 3, leaving to infuse in the fridge for at least half an hour. After this time, the cream will have a pleasant basil aroma and flavor.

Soak the gelatin leaves in a bowl with cold water 4 and meanwhile, heat the cream and basil by pouring the mixture into a saucepan 5. As soon as it reaches a simmer, strain the cream through a sieve 6

to retain the leaves and obtain only a liquid mixture 7. Drain the gelatin and add it to the cream 8, then also add the grated cheese 9.

Quickly stir to dissolve everything 10, then adjust with salt and white pepper. Transfer the mixture into 4 cups 11, place them on a tray 12, and transfer them to the fridge to set for about an hour.

Meanwhile, prepare the tomato coulis. Wash the cherry tomatoes and cut them in half with a knife 13. In a saucepan, heat a drizzle of oil with half a clove of garlic, peeled and with the core removed 14. As soon as the base is hot, remove the garlic 15 and add the cherry tomatoes.

Let them heat for a minute over medium heat, then deglaze with apple cider vinegar 16. Once evaporated, add the brown sugar 17, salt, and mix 18.

Then add the water 19. Let it cook for 5 minutes over medium heat 20. Then pass it through a food mill 20

transfer back into the saucepan and cook for a few minutes until it becomes thicker 22. Let it cool slightly and pour over the semi-set panna cotta 23. Place back in the fridge for another couple of hours. When serving, garnish with basil leaves 34.

Storage

The savory panna cotta with tomato coulis can be stored in the fridge for up to 2-3 days. The cream and basil infusion can be kept in the fridge for up to 34 hours. Freezing is not recommended.

Advice

If you notice lumps in your savory panna cotta with tomato coulis, put it back on the heat for a few moments, stirring with a whisk or blending with an immersion blender. Datterino tomatoes are quite sweet, so if you prefer a more pronounced flavor, just change the variety and opt, for example, for cherry tomatoes. If you don't have a food mill, you can blend everything, but it may turn quite orange, which is normal. However, if you really don't like the color, add some tomato paste to improve it.

For the translation of some texts, artificial intelligence tools may have been used.