Ingredients
Scale
- 2 cups tomato puree
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon gelatin
- 2 tablespoons fresh basil, chopped
Instructions
- In a saucepan, combine tomato puree, heavy cream, whole milk, sugar, and salt. Heat over medium until warm.
- Sprinkle gelatin over 2 tablespoons of water and let it bloom for 5 minutes.
- Once the mixture is warm, remove from heat and stir in the bloomed gelatin until dissolved.
- Add chopped basil and mix well.
- Pour into molds and refrigerate for at least 4 hours or until set.
- To serve, gently unmold and garnish with fresh basil leaves.
Notes
- Can be made a day ahead for best results.
- Pair with a fresh salad or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Chilled
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 panna cotta
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg