Recipe Panna cotta of cauliflower

Recipe Panna cotta of cauliflower

Recipe Panna cotta of cauliflower

In general, the panna cotta – is a dessert. From the milk, cream, sugar and gelatin, it turns out that this dish can be prepared from the cauliflower is tender, milky cheese and vegetable jelly. Post it in the cups, but instead of berries and fruits are tomatoes, savory and spicy, with basil and garlic. Very unusual, impressive and delicious, this dish can surprise not only their home, but also visitors, it is ideal light summer snacks.

Ingredients :

Cauliflower – 300 g
Milk – 200 ml.
hard cheese – 50 g
Gelatin – ’15
Tomato – 200g
Basil – 1 bunch
Salt – to taste
Black pepper – to taste
Olive oil – to taste
Wine vinegar – to taste


Cauliflower thoroughly cleaned, disassembled into roots and cook until soft. On the stove, in a double boiler, in multivarka – no difference, cabbage should be easy to pierce with a knife. Put the cabbage in a bowl of a blender.

Gelatin pour cold milk, to swell for about 10 minutes and heat the milk without boiling, only to dissolve gelatin. Pour the milk into the blender with gelatin to the cabbage and grind in a homogeneous puree.

Grate the cheese and also put in a blender, add salt and pepper, and even a lot of time to grind. Put cabbage in mass portioned cups and put into the refrigerator for at least 3 hours.

Prepare the sauce of tomato.

The most beautiful version – take the tomatoes of different colors or cherry tomatoes. But it is possible and usual. Cut the tomatoes into small pieces, basil leaves cut into strips.

Stir greens and tomatoes, squeeze them through a press garlic, salt, pepper and season with a little olive oil and wine vinegar.

Stir the sauce and put it on top of the frozen vegetable panna cotta.

You can also submit a panna cotta with zucchini and tomato confit

It can be served with dried bread in the oven.

Bon Appetit!

Recipe Panna cotta of cauliflower

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