Mini savoury Grana Padano panna cotta with fresh plum tomatoes, chopped pistachio and basil + Bellini cocktail
250 ml fresh cream
150 ml milk
7 g gelatine sheets
150 g Grana Padano
200 g grape tomatoes
extra virgin olive oil
salt & pepper
Soak the gelatine in cold water for about 10 minutes. Pour the cream and milk into a pan and almost bring to the boil.
Remove from the heat, add the soaked but well wrung gelatine sheets and stir with a whisk, mixing well.
Add the finely grated Grana Padano and stir until the mixture is smooth and creamy.
Pour the mixture into individual moulds and leave to cool at room temperature, then place in the fridge for at least six hours.
Dice the tomatoes and place in a bowl with the chopped pistachios, basil and thyme. Season with salt, pepper and olive oil.
Remove the panna cotta from the moulds and serve immediately with the plum tomatoes, chopped pistachios, basil and a drizzle of olive oil, if wanted.
Ingredients for 4 cocktails:
50 cl chilled Prosecco.