Treat yourself to this truly decadent Savory Panna Cotta with Broccoli Cream, enriched with our unqiue Truffle Modena Pearls.
Ingredients for 4 People
- For the panna cotta:
- 1 cup fresh cream
- ½ cup whole milk
- 1 ¼ cup parmigiano reggiano, grated
- 8 g gelatin sheets (about 4 sheets)
- 1 pinch of salt
- For the broccoli cream:
- 3 ½ cups broccoli flowerets
- 1 clove of garlic
- Extra Virgin Olive Oil, to taste
- Salt and Pepper, to taste
- For decoration:
- De Nigris Truffle Modena Pearls
For the recipe
Soak the gelatine sheets in fresh water for about 15 minutes. Meanwhile pour the cream and milk in a saucepan and heat until almost boiling.
Turn off the stove. Add the drained and well squeezed gelatin and mix.
Add the grated parmesan cheese and stir until it’s well blended with all the ingredients. Divide the mixture into four single portion moulds and allow to cool to room temperature.
Transfer the panna cotta to the refrigerator for at least 4 hours to solidify.
Boil the broccoli flowerets in salted boiling water for 6-7 minutes then drain and cool in ice water to keep the color.
Set aside some of the broccoli cooking water. Put the vegetables well drained in a blender together with a clove of garlic, some of the broccoli cooking water and a drop of extra virgin olive oil.
Season with ground pepper and blend until creamy. If necessary, add more cooking water to achieve the desired consistency.
When serving, place a base of broccoli cream on each plate. Remove the panna cotta from the molds and place it on the cream.
Add a little more broccoli puree over the panna cotta and decorate with De Nigris Truffle Modena Pearls.
