Panna Cotta with Parmesan and fine smoked tuna ratatouille
Perfect for an aperitif with friends!
4
people
15 min
preparation time
5 min
cooking time
All ingredients
2 jars (105 g) la belle-iloise fine smoked tuna ratatouille
150 ml UHT cream
150 ml milk
2 generous tablespoons grated Parmesan (approx. 20 g)
1 sheet gelatine (2 g)
12 g Parmesan shavings
2 dried tomato halves
4 pinches toasted pine nuts (6 g)
Let's get started
Total time
20 min
Preparation
15 min
Cooking
5 min
-
Step 1Soak the sheet of gelatine in cold water for 5 minutes.
-
Step 2In a saucepan, heat the cream, milk, salt, pepper, and the Parmesan.
-
Step 3Bring the mixture to the boil and then add the drained sheet of gelatine.
-
Step 4When it has melted, pour the mixture into small glasses and chill for at least 2 hours.
-
Step 5Before serving, place the fine smoked tuna ratatouille on top of the panna cotta.
-
Step 6Decorate with the dried tomatoes cut into thin strips, toasted pine nuts, Parmesan shavings and fresh herbs or a rocket leaf for a touch of green.
Tips
For a gourmet touch, garnish with sliced sun-dried tomatoes, toasted pine nuts, Parmesan shavings and fresh herbs or arugula leaves for color.
Other ideas
to capsize your taste buds
Envoyer le lien par e-mail