Claudia’s Kitchen, Parmesan panna cotta with sun-dried tomatoes and pesto another great Provence Food recipe
It’s perfect for a leisurely summer evening in Provence. The ingredients are for 6 large serving glasses or 12 small aperitif serving glasses.
For the sun dried tomatoes:
12 sun dried tomatoes in oil
½ red pepper skinned and grilled
For the panna cotta
50 grammes of parmesan
2dl of Crème Fraiche (liquid)
2 dl of milk
3 pinches of Thym
3 Sheets of gelatine
For the pesto
10 basil stalks
2 garlic bulbs
10 cl olive oil
30 gr of pine nuts
30 gr of parmesan
Salt and pepper
Preparation instructions follow photo:
Mix the sun dried tomatoes with the grilled red pepper, and the thyme and line the bottom of the glasses
Soften the gelatine in cold water
Heat the crème fraiche, the milk, pepper, thyme and parmesan
Once the mixture is hot at the gelatine and mix the ingredients together
Pour into the glasses and refrigerate until set.
Prepare a pesto by mixing the basil, the olive oil, the garlic, the pine nuts and the parmesan.
Add a layer of pesto on top of the panna cotta.
Want to get in touch with Claudia – then email Jamie@provenceguru.com