Pesto Panna Cotta is a savory take of classic Italian dessert made of cooked cream mixed with gelatin. Rich and creamy, this dish is an easy to make dessert that is undeniably delicious.
Pesto Panna Cotta
| Prep Time | 15 minutes |
| Cooking Time | 30 minutes |
| Total Time | 45 minutes |
| Portion Size | 2 to 4 servings |
| Course | DESSERT |
WHAT YOU'LL NEED:
FOR THE PANNA COTTA
|
Ingredient |
Quantity |
UOM |
|
Happy Barn Milk |
1 |
cup |
|
Gelatin Powder
|
1 |
envelope |
|
Granulated White Sugar
|
1/3 |
cup |
|
Cream |
1/4 |
cup |
|
Mazza Green Pesto 212ml |
1/2 |
tbsp |
|
Vanilla
|
1 |
tsp |
|
Lemon Zest |
2-3 |
tbsp |
FOR THE TOMATO JAM
|
Ingredient |
Quantity |
UOM |
|
Crushed Tomatoes |
1 |
can |
| Honey | 1/4 |
cup |
|
Orange Juice
|
2 |
tbsp |
|
Orange Zest |
2-3 |
tbsp |
|
Mazza Green Pesto 212ml |
1/2 |
tbsp |
|
Brandy
|
2 |
tbsp |
|
Water |
2 | tbsp |
|
Cinnamon |
1 | pinch |
INSTRUCTIONS:
FOR THE PANNA COTTA
- Pour milk into a small sauce pan. sprinkle gelatin. Let it stand for 5 minutes. Stir until combined.
- Heat the gelatin mixture over medium heat.
- Stir in sugar and cream. Stir until dissolved.
- Add pesto. Mix until well combined. Add lemon juice, lemon zest, and vanilla.
- Stir until it is slightly thick.
- Remove from heat and transfer into a glass container or ramekin and cover it with cling wrap.
- Refrigerate for at least 4 hrs or overnight.
FOR THE TOMATO JAM
- Combine all ingredient in a small sauce pan
- Bring the mixture up to a boil, stirring frequently. Continue to boil while keeping an eye on it, still stirring frequently, until the fruit is jammy and thick.
