Tomato and Basil Panna Cotta
Try this delicious panna cotta recipe at home, concocted by the chefs of Arpège, Elior Group’s premium B&I catering brand in Paris.
Ingredients for the Panna Cotta
- 40cl milk
- 40cl cream
- 3 sheets of gelatin
Ingredients for the tomato coulis
- 15g fresh basil
- 200g crushed tomatoes
- 1 red onion
- 15g sugar
- 2cl olive oil
- 10 black olives
- Salt & pepper
- Soak the gelatin sheets in a bowl of cold water until hydrated. Heat the cream and milk over low heat. Remove from heat and mix in the gelatin until melted. Pour the preparation into verrines and reserve in the refrigerator overnight.
- Peel and slice the onion then fry in olive oil. Add the crushed tomatoes and continue cooking gently. Mix to obtain a coulis. To season, add the sugar, salt, pepper and chopped basil. Keep refrigerated until ready to serve.
- Pour the coulis over the cooled panna cotta verrines, decorate with half an olive and a basil leaf.
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