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Tomato panna cotta with basil sauce

A tasty way to enjoy tomatoes when other tomato preparations are too acidic to enjoy: the rich panna cotta base efficiently curbs any acidity.

Ingredients

For the tomato panna cotta

• 400 ml double cream
• 100 ml vegetable stock
• white pepper to taste
• 250 ripe tomatoes – prepared: skinned, deseeded and chopped
• 1 tbsp finely chopped basil leaves
• 1 sachet powdered gelatin

For the basil sauce

• handful of basil leaves
• 1 garlic clove, very finely chopped
• 1-2 tbsp vegetable stock
• 1-2 tbsp apple juice
• 2 tbsp rapeseed oil
• salt, white pepper to taste

Method

For the tomato panna cotta

1. Soak gelatin in a little water. In a saucepan bring vegetable stock and cream to the boil and cook for 5 minutes, add white pepper to taste. Remove from heat. Dissolve gelatin and add to the hot but not boiling cream/stock mixture. Set aside to cool. Puree prepared chopped tomato and basil, pass through a sieve. Place a bottom layer of tomato/basil puree in serving glasses. Top with the cream/stock mixture and refrigerate overnight to allow to set.

For the basil sauce

1. Blend all ingredients to obtain a smooth puree, pass through a fine-meshed sieve.
2. To serve, top / drizzle panna cotta portions with basil puree, to taste.