Provence Food

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:

Provence Recipe Panna Cotta Parmesan Pesto

To prepare:

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.

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