Roasted Peppers Panna Cotta
Bringing a little bit of Sunshine with this unique Roasted Pepper Panna Cotta, you will feel like you are in Italy.
Equipment
Ingredients
- 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!
YouTube Video
Photos
Nutrition
Serving: 24g | Calories: 55kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 109mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com