Tomato and yoghurt Panna cotta

Description

If You love this creamy Italian dessert, it is salty You will love it! Serve tomato Panna cotta with slices of salted salmon, as an original snack.

Ingredients

Milk

1 l
Sourdough

1 pack
Yogurt

125 g
Cream

250 g
Gelatin

8 g
Nutmeg

0.5 tsp
Tomato paste

3 Tbsp
Salmon

100 g
Green peas

50 g
Mustard

0.5 tsp

Cooking

The day before cooking the Panna cottas need to make yoghurt. This milk slightly warmed, remove from heat and pour the yeast TM "Oursson" for yogurt. Stir thoroughly for 2 minutes to dissolve the sourdough (the spoon before doing this you must pour over boiling water!!!) The process of preparing a yogurt for ripening is quite easy and very fast!

Next you need to leave the yogurt for fermentation for 8-10 hours. This can be done with the help of an electric noisy, metal thermos, or, as in my case, the yogurt maker, thermos "Oursson". In yogurt maker thermos to pour the boiling water and immerse in a container with milk. Then tightly replace the cap on the thermos and leave for 8 hours. The finished yogurt needs to cool in the fridge for at least 4 hours.

Proceed directly to the preparation of the Panna cottas. Gelatin pour 48 g of ice water (about 3.5 tbsp) and leave for 40 minutes. If you use instant gelatin, follow the instructions on the package.

When gelatin swell, cream put on fire and boil with the nutmeg 2-3 minutes.

To remove the cream from heat. After 2 minutes to put gelatin, and carefully place the rim. Cream with gelatin to cool to room temperature. DO NOT ENTER THE GELATIN INTO THE BOILING CREAM - IT WILL LOSE GELLING PROPERTIES!

While cream cools, mix the yogurt with the tomato paste.

In the cooled cream with the gelatin to lead yoghurt and tomato mass. All mix thoroughly with a whisk. Try mass, add salt to taste.

Pour mixture over the molds. Cover with clingfilm (so that the Panna cotta didn't a little dried out) and put in the refrigerator at least 5 hours (better at night).

To shade too homogeneous a taste of the Panna cottas, and it is usually served with sauces. For the tomato Panna cotta will suit tangy or spicy sauces. As one of the options complement to the Panna cotta offered to prepare mashed potatoes from green peas with mustard. Peas blanch in boiling water for 3 minutes.

Remove the peas with a slotted spoon and put in ice to preserve the bright green color.

Peas blend in a blender or RUB through a fine sieve. Add the mustard, salt and pepper to taste. Mix thoroughly. Optionally, you can add the puree a little melted butter.

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