Roasted Peppers Panna Cotta

I do miss traveling these days, and miss especially Italy. The Food, The People… Also, holding onto my dear Life when crossing the streets in Rome, Sitting at a cafe on the Piazza etc… Generally missing Living Life, if that makes sense.

With a little bit of Italy in mind, this recipe is coming directly from Guy Demarle in France. Created by Cathy Beal (@cathybeal66), which I found on the Instagram of the Talented Nadine Priller (@mieletbasilic).

Also, I am very excited to introduce you to bon COOK™’s newest addition: The Mini Spiral Tray. Like all its Flexipat® Family, it is Made in France. 100% Platinum Silicone and made without any harsh Chemicals. It can be frozen, cooled, and heated both in a Microwave Oven and in a Traditional Oven.

These are perfect when I are preparing a little Appéritif.

Enjoy & Bon Appetit!

As always, you will find the Step-by-Step Video below the recipe. 

If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant. BonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.

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Roasted Peppers Panna Cotta

bakingwithnessa

Bringing a little bit of Sunshine with this unique Roasted Pepper Panna Cotta, you will feel like you are in Italy.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Set in Freezer 12 hours hrs

Total Time 12 hours hrs 10 minutes mins

Course Apéritif

Cuisine French, Italian

Servings 24

Equipment

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Mini Spiral Tray

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Baking Sheet (M)

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Mixing Bowl

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Whisk

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Spatula

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Lavender Salt Mill

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Pepper Mill

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Madagascar Refill

Ingredients

 

1x2x3x

• ▢ 1 cup (250 g) heavy whipping cream
• ▢ 2 gelatin sheets
• ▢ 1/16 tsp Lavender Salt
• ▢ Madagascar Pepper (Season to taste)
• ▢ 1/4 tsp ground harissa
• ▢ 3/4 cup (125 g) roasted peppers spread
• ▢ 1 tsp Oregano (Dried Leaves)
• ▢ 2 Tbsp Pesto (Divided)
• ▢ 24 crackers

Instructions

 

• Place your your Mini Spiral Flexipat® Tray on the top of your medium perforated baking sheet. 
• Place the gelatin in a small bowl full of cold water. Let it set for 10min.
• In the medium sauce pan, heat on medium low the heavy whipping cream with Salt, Pepper and Harissa. Continue to whisk until it starts boiling.
• Once it starts boiling, remove from heat and drop the scooped gelatin in. Stir until dissolved.
• Add the Roasted Peppers Spread along with the Oregano, and bring it back to a boil.
• Pour the panacotta into each well of your tray. Let it cool down for about 10 minutes, then cover with a plastic wrap and freeze overnight.
• The following day, take your your Flexipat® out of the freezer. Peel the panna cotta from each well and place them directly onto your crackers and service plates. Add a dollop of Pesto on top.
• Allow a good couple of hours to defrost at in the refridgerator. To be handled with care, these Panna Cotta are delicate. Enjoy & Bon Appétit!

Video

Special Notes

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Nutrition

Nutrition Facts

Roasted Peppers Panna Cotta

Amount Per Serving (24 g)

Calories 55 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Trans Fat 1g

Cholesterol 14mg5%

Sodium 109mg5%

Potassium 19mg1%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 195IU4%

Vitamin C 2mg2%

Calcium 16mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Apéritif, best panna cotta, best panna cotta recipe, Heavy whipping cream, panna cotta, panna cotta recipe, pesto, roasted peppers

Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!

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