Roasted Tomato Pannacotta

Recipes
Roasted Tomato Pannacotta

An unexpected twist on a classic dessert!

Roasted Tomato Pannacotta created by our Development Chef Phil Clark, that will surprise and delight your customer's taste buds😋 

Tomato Pannacotta

 

pannacotta

 

Roasted Tomato Pannacotta

  • 500g Roasted tomato sauce
  • 100g Flora professional plant based cream
  • 4g Pro-Pannacotta Sosa
  1. Place the roasted tomato sauce with the cream to a pan, add the pro-Pannacotta and bring to 80c, whisking at the same time to incorporate all the ingredients.
  2. Place into moulds or serving dishes.
  3. Leave to chill.

Saffron Coral Garnish

  • 100ml water
  • 30g Rapeseed oil
  • 13g flour
  • ¼ teaspoon saffron powder
  1. Simply blend all the ingredients together well with an immersion blender.
  2. Heat a non-stick pan over high heat, and pour the mixture into the pan, then cook over low heat.

 

Red Bell Pepper Gel

  • 75g red pepper sauce
  • 1g agar agar
  • salt to taste
  1. Rough chop bell peppers and juice in a blender and strain.
  2. Reduce the juice by half using a low-flame burner.
  3. Using the scale, measure out 75g of juice. Return to heat.
  4. Whisk in 1g agar agar. Bring mixture to boil. Then immediately remove from heat.
  5. Refrigerate in a flat dish.
  6. Once it completely solidifies, scoop the bell pepper mixture into the blender. Add salt to taste and it will turn into a gel.
  7. Move into a squeezy bottle.

Watercress Oil

  • 2 bunches of Romsey watercress
  • 1 clove garlic, peeled and crushed
  • Pinch of sea salt flakes
  • 250 ml of light oil - olive
  1. Roughly chop garlic and blend with watercress and sea salt with a little bit of olive oil.
  2. Add the rest of the olive oil and infuse.

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