Panna cotta with Toma’rito and strawberry
Panna cotta with Toma’rito and strawberry
Ingredients for 4 people
- 400ml whipped cream (whipped)
- 200ml whole milk
- 3 leaves of gelatine
- 75g white sugar
- 1 teaspoon vanilla extract
- 150g strawberries
- 150g Toma'rito tomatoes
- 1 teaspoon cornstarch
Preparation
- Place the gelatine sheets in a bowl of water and leave to stand for 5 minutes.
- Put the whipping cream, milk, white sugar (75g) and vanilla extract in a saucepan and heat well. Be careful not to bring the mixture to a boil.
- Remove the gelatine sheets from the water, wring them out and add them to the cream mixture. Stir well until everything is dissolved and you have a homogeneous mixture.
- Turn off the heat and pour the panna cotta into some glasses. Put them in the fridge.
- Cut the Toma'rito tomatoes and the strawberries into chunks.
- Add them together with the caster sugar (40g) and cornstarch in a saucepan and cook over medium-high heat for 5 minutes.
- Crush with a fork, turn off the heat and let the topping cool well foral before spooning it over the panna cotta.
- Finish off with some more Toma'rito tomato and strawberry pieces and a mint leaf if you wish.
Why
this tomato?
The Toma’rito is a tomato with a southern flair that is loved by just about everyone. It’s an extremely flavourful, chequered tomato with a good sweet to sour ratio, firm texture and perfect juiciness. A tomato with an endless list of uses!