What do you do when you’ve got a whole lot of pesto and cream lying about? Pesto Panna Cotta, of course! I came up with this one lazy afternoon, while having some panna cotta and thinking of savoury ideas for it – I suppose considering how much I love pesto, Pesto Panna Cotta was an inevitable concoction!
Like your regular panna cotta, this is extremely easy to make, and as a party dish, perfect, as you ought to make it the day before to allow the whole thing to set completely. 6 hours is usually the recommended minimum time, but I prefer making things the day before, don’t you? The prep and cooking time in the recipe card does not include this setting time.
Serve it as a starter in a glass dish (see top picture) or as an amuse-bouche between courses (the tiny ones), with grilled peppers and lightly toasted pine nuts. Make your grilled peppers at home, if you’re not that much into making things from scratch, they’re fairly easy to come by, in jars or in delis.
We use a higher than usual amount of gelatine to compensate for the high amount of oil in the pesto.
Check out the Amuse-Bouche page for more sexy ideas!
- 200ml whole milk
- 200 double cream
- 10 tbsp pesto homemade or shop bought
- 1 tbsp/1 sachet/11g gelatine
- pinch of salt
- dash of pepper
- grilled peppers homemade or shop bought, sliced thinly
- pine nuts to serve
- Pour half the milk in a very shallow dish and sprinkle the gelatine all over and leave to soak for 15 minutes.
- While the gelatine is soaking, get your other ingredients ready. Slice the peppers and pick the basil leaves that you will be using for the topping.
- gelatine's had its soaking time, mix the cream and the rest of the milk in a saucepan and heat and bring to boil. Watch it very closely as it will just suddenly rise up!
- Take it off the heat and add the gelatine mix and beat to mix thoroughly.
- Strain into a clean, medium sized jug if you don't have a smooth mix.
- Add the pesto, salt and pepper and stir.
- Pour into your mould of choice and place straight into the fridge and let set overnight or a medium of 6 hours.
- Serve with grilled peppers and toasted pine nuts.