Tomato and Goat Cheese Panna Cotta
an appetizer recipe
Karine Eludut is a recipe developer and food photographer based in Houston, Texas.
As French-born, food has always been an essential part of her life. French cuisine is her culinary background and the beginning of her journey in the kitchen. Several moves in different countries and extensive travels in the Middle East and Asia during the last two decades have broadened her cooking experiences with new techniques, flavors, and ingredients.
Transmitting her passion for cooking came during her years in Saudi Arabia, where she developed a business of catering and cooking lessons. Back in the US and becoming a health coach, she is prioritizing healthy and seasonal recipes but not only. A balanced diet is the key.
Then came food photography: first, as a hobby to showcase her dishes and inspire people to cook at home, then as one of her services surrounding food.
Indulge in a unique twist with Tomato and Goat Cheese Panna Cotta, transforming the classic sweet dessert into a flavorful and elegant appetizer. The blend of tomato and goat cheese creates a refreshing and delightful culinary experience.
TIME (ACTIVE) | 20 M
TIME (INACTIVE) | 3 H
TOTAL | 3 H 20 M
4 SERVINGS
| 6 oz glasses
- For the tomato panna cotta layers: In a small bowl, sprinkle gelatin over cold water and let it sit for a few minutes to bloom.
- In a saucepan, mix the heavy cream with the tomato powder, salt, and Cayenne pepper. Heat the heavy cream mixture over medium heat until it starts to simmer. Remove from heat.
- Add the bloomed gelatin to the warm cream mixture, stirring until the gelatin is completely dissolved.
- Pour a layer into the glasses and reserve in the fridge for 20 minutes.
- Keep the tomato cream mixture warm by placing a lid on the saucepan.
- For the goat cheese panna cotta layer: In a small bowl, sprinkle gelatin over cold water and let it sit for a few minutes to bloom.
- In a saucepan, mix the heavy cream with the goat cheese. Heat the heavy cream mixture over medium heat until it starts to simmer. Remove from heat.
- Add the bloomed gelatin to the warm cream mixture, stirring until the gelatin is completely dissolved.
- Wait 5 minutes for the heavy cream to cool and pour a layer into the glasses. Reserve in the fridge for 20 minutes.
- Pour a layer of the tomato cream mixture on top of the goat cheese layer. Reserve in the fridge for 2 hours.
- Before serving, decorate with basil and cherry tomatoes.
One day. Can be cooked the day before.
For a spicier Panna Cotta, use 1/2 tsp Cayenne Pepper instead of 1/4 tsp.
The key to get nice layers is patience. Do not try to rush the process.
powder
Tomato powder's bright red color and garden-fresh aroma are appealing additions to spice blends and sauces alike.
0.18 oz - PORTION$0.50
3 oz - JAR$8
3 oz - REFILL$7
9 oz - REFILL$14
dark pink
fine grain
Himalayan salt has a strong, salty flavor and a slight mineral aroma. This version is fine grain and ready to use in cooking or as a table salt replacement.
0.39 oz - PORTION$0.50
4 oz - JAR$3
4 oz - REFILL$2
16 oz - REFILL$7
ground
Ground cayenne is bright orange in color with a strong lingering heat and a pungent aroma and flavor. Our cayenne is not too hot for everyday use.
2 oz - JAR$6
8 oz - REFILL$14
