Starters · Gluten-free

Savory Tomato and Mozzarella Panna Cotta

Name: Savory Tomato and Mozzarella Panna Cotta
Prep time: 20 min
Cook time: 4 min
Total time: 144 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 gelatin sheets; 200 ml (3/4 cup + 1 tbsp) heavy cream; 125 g (4 1/2 oz) buffalo mozzarella; Salt and pepper; 15 fresh basil leaves; 5 ml (1 tsp) oil; 200 g (7 oz) tomato passata; 5 g (1 tsp) sugar; 15 ml (1 tbsp) olive oil; 5 ml (1 tsp) Worcestershire sauce; 15 ml (1 tbsp) balsamic vinegar

This savory take on panna cotta layers a creamy basil and mozzarella base under a bright tomato jelly, both set with gelatin and warmed briefly in the Tupperware MicroCook Pitcher. A few hours in the fridge is all it takes to turn simple ingredients into an elegant starter.

In brief Savory Tomato and Mozzarella Panna Cotta is a starters recipe cooked in the Tupperware MicroCook Pitcher. It takes 144 minutes in total and serves 4 servings.

Total time: 144 min
Prep: 20 min
Cook: 4 min
Rest: 120 min

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Product usedTupperware MicroCook Pitcher

Tupperware MicroCook Pitcher recipes (179)

+ Tupperware Turbo Chopper, Tupperware Silicone mould

Method

Soften the gelatin sheets in cold water.
Heat the cream for about 2 1/2 minutes at 600 W in the Tupperware MicroCook Pitcher. Add 2 drained gelatin sheets and whisk until dissolved.
Stir in the diced mozzarella, salt, pepper and the basil leaves finely chopped with the TurboTup.
Divide the mixture among 4 oiled silicone moulds.
Heat the tomato passata for about 1 1/2 minutes at 600 W in the Tupperware MicroCook Pitcher. Add the remaining 2 drained gelatin sheets and whisk until dissolved, then stir in the remaining ingredients.
Spoon the tomato layer over the panna cotta and refrigerate for about 2 hours. Unmould just before serving.