Savory Pesto Panna Cotta with Sun-Dried Tomatoes
Thermomix recipe: Savory Pesto Panna Cotta with Sun-Dried Tomatoes. Ready in 22 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 3 sheets gelatin (approx. 5g)
- 300 g heavy cream
- 200 g full-fat milk
- 70 g green pesto
- 1/4 tsp salt
- Pinch of black pepper
- 50 g slivered almonds
- 40 g sun-dried tomatoes in oil, drained
- Fresh arugula leaves, for garnish
Instructions
- Place the gelatin sheets in a bowl of cold water to bloom for 5-10 minutes. If using powdered gelatin, follow package instructions for blooming.
- Place slivered almonds into a dry frying pan and toast over medium heat for 3-5 minutes, stirring frequently, until lightly golden and fragrant. Alternatively, you can chop raw almonds in the Thermomix for 3 seconds/Speed 5, then toast them in a pan. Set aside to cool.
- Add heavy cream and milk to the Thermomix bowl. Heat for 6 minutes / 90°C / Speed 2.
- Squeeze excess water from the bloomed gelatin sheets and add them to the warm cream mixture in the Thermomix bowl. Mix for 30 seconds / Speed 3 to dissolve the gelatin completely.
- Add the green pesto, salt, and black pepper to the bowl. Mix for 20 seconds / Speed 3 until well combined and the mixture is a uniform light green color.
- Carefully pour the panna cotta mixture into 4 small glasses or ramekins. Allow to cool slightly at room temperature, then transfer to the refrigerator to chill for at least 4 hours, or until completely set.
- While the panna cotta chills, finely chop the drained sun-dried tomatoes. You can do this by hand or by placing them in the clean Thermomix bowl and chopping for 3 seconds / Speed 5. Set aside.
- Once the panna cotta is set, garnish each serving with a sprinkle of toasted slivered almonds, chopped sun-dried tomatoes, and a few fresh arugula leaves. Serve chilled.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.