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–+ servings

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.
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Prep Time 10 minutes
Set in Freezer 12 hours
Total Time 12 hours 10 minutes
Course Apéritif
Cuisine French, Italian
Servings 24

Equipment

Mini Spiral Tray
Baking Sheet (M)
Mixing Bowl
Whisk
Spatula
Lavender Salt Mill
Pepper Mill
Madagascar Refill

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!

Video

Special Notes

 

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.
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