Summary

Ingredients

For the cream: (basil panna cotta)

• 0.5 liter ½ cream
• 2 bunch basil
• 3 sheets gelatin
• olive oil
• Salt, (fleur de sel)
• pepper
• 1 teaspoon balsamic vinegar (crema di balsamic vinegar), white

For the sauce: (tomato pumpkin)

• 500 g tomato (s), peeled from the can
• 200 g tomato (s), fresh
• 1 ½ tablespoon tomato paste
• 250 ml cream
• 3 sheets gelatin
• 50 g shallot (s), finely diced
• olive oil
• Chilli salt
• pepper
• sugar
• Worcester sauce

Print Recipe Pin Recipe

Instructions

1. Put the basil with the stems in a beaker. Coarsely puree with a little olive oil. Bring the cream to the boil and add the pureed basil. Let it steep for approx. 1 hour, season with fleur de sel, pepper and crema di balsamico. Soak the gelatine in cold water and squeeze it out well. Then finely puree the basil cream and strain the mixture through a sieve. Dissolve the squeezed gelatine in it. Fill the panna cotta into molds and refrigerate.
2. Peel, core and dice fresh tomatoes. Sweat the shallots in a little olive oil and puree them together with the two types of tomato and the tomato paste. Pass the mixture through a sieve and season with chilli salt, pepper, sugar and Worcestershire sauce. Soak the gelatine in cold water and squeeze it out well. Heat about 100 ml of the tomato mixture and dissolve the squeezed gelatin in it. Add the rest of the tomato puree and stir everything well. As soon as it has cooled down well, stir in the cream.
3. Pour everything into the isi Whip and screw on 3 capsules one after the other, shaking vigorously in between. Keep the isi Whip upside down in the refrigerator for several hours, preferably overnight.
4. Serving: Spray the tomato espuma on the basil panna cotta and decorate with a small leaf of basil. Serve immediately.