Goat Cheese Panna Cotta with Tomato Jelly
Ingredients
| 200 ml | cream 30% |
| 200 ml | fresh milk |
| 100 g | soft goat cheese (mozzarella or another of choice) |
| 5 g | gelatin |
| — | salt and white pepper, to taste |
| 200 ml | tomato juice (for the tomato jelly) |
| — | salt and black pepper, to taste (for the tomato jelly) |
| 2 g | gelatin (for the tomato jelly) |
Instructions
Serves 4
- Soak the gelatin for the cream in 2 tbsp cold water. Leave for 5 minutes to swell.
- Heat the cream and milk to boiling. Remove from the heat and add the gelatin. Stir until it dissolves.
- Add the cheese and stir until it melts. Season with salt and pepper to taste.
- Distribute the mixture into 4 glasses and chill for 4 hours.
- For the tomato jelly: cover the gelatin with 1 tbsp cold water. Leave to swell, then heat over a water bath until dissolved. Add it to the tomato juice and season with salt and black pepper to taste.
- Distribute the juice into the glasses and leave to set.
*You can alternate the liquids in the glasses and wait for each layer to set before adding a new one.