Hearty Panna Cotta on tomato and rocket salad

Name: Hearty Panna Cotta on tomato and rocket salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 5 sheets Gelatine; 1/2 small clove of garlic; 4-5 Stem(s) Thyme; 400 g Whipped cream; 100 Milk; 7-10 Tbsp Salt; 100 g Rocket; 100 g cherry tomatoes; 3 TABLESPOONS Balsamic vinegar; 3 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 30 g Parmesan cheese

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

5 sheets Gelatine
1/2 small clove of garlic
4-5 Stem(s) Thyme
400 g Whipped cream
100 Milk
7-10 Tbsp Salt
100 g Rocket
100 g cherry tomatoes
3 TABLESPOONS Balsamic vinegar
3 TABLESPOONS Olive oil
7-10 Tbsp Pepper
7-10 Tbsp Sugar
30 g Parmesan cheese

Directions

1
Soak gelatine in cold water. Peel garlic and chop very finely. Wash the thyme, dab dry and chop the leaves of 2 stalks coarsely. Boil 200 g cream and garlic. Add thyme, 200 g cream and milk and season with salt.
2
Squeeze the gelatine and stir into the liquid until it has dissolved. Rinse timbal moulds (125 ml) with cold water and pour in the liquid. Chill Panna Cotta for at least 5 hours, preferably overnight. Clean and wash the rocket and drain well. Wash and quarter the tomatoes. Mix vinegar and oil and season to taste with salt, pepper and a little sugar. Slice parmesan cheese thinly with a slicer or a peeler. Hold the moulds briefly under hot water, then immediately turn them over into the middle of a plate. Arrange the salad around the panna cotta and sprinkle with vinaigrette.
3
Mix vinegar and oil and season to taste with salt, pepper and a little sugar. Slice parmesan cheese thinly with a slicer or a peeler. Hold the moulds briefly under hot water, then immediately turn them over into the middle of a plate. Arrange the salad around the panna cotta and sprinkle with vinaigrette. Sprinkle with parmesan and garnish with thyme. Serve with roasted baguette