Description
Offer for the festive table to apply a light, delicate and with a bright accent the tasty sauce vegetable Panna cotta.
Ingredients
-
Cheese
75 g
-
Cauliflower
100 g
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Cream
150 ml
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Milk
200 ml
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Tomato
3 piece
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Garlic
1 tooth
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Olive oil
1 Tbsp
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Gelatin
8 g
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Salt
-
Black pepper
-
Vinegar
Cooking
8G leaf gelatine to soak in cold water
100g of cauliflower boil in salted water for 10 minutes.
Drain the water. Cabbage grind in a blender with 150ml of the cream. I have cream 20%
Gelatin overcome and dissolve in 200 ml of warm milk
Grate 75g of cheese. I was cooking with "Bashkir honey cheese" Belebeevsky dairy plant
To the gelatinous mass add grated cheese
To connect with mashed cauliflower, pepper, align on the salt, stir well.
Pour into cups or forms and refrigerate for 4 hours
1 clove of garlic finely chopped and fry in olive oil for 1-2 minutes on medium heat
Finely chop the tomatoes
Tomatoes, add to garlic and saute for 10-15 minutes. Season with salt and pepper, add a little vinegar. The sauce is desired, blend.
Remove from refrigerator Panna cotta and pour a thin layer of tomato-garlic sauce.
Bon appetit!
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