Black pepper and Parmesan panna cotta from Food52

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Notes about this recipe

  • Eat Your Books

    Can substitute basil pesto for basil oil. Chill 5 hours to overnight.

  • gquillen on October 05, 2016

    I made this recipe 10/16 using 2 tsp gelatin powder instead of gelatin sheets (bloomed it in 1/4 c of the milk). I also used whole goat milk and goat milk kefir, no heavy cream. I let the milk/cheese gelatin mixture cool down for 10 minutes before stirring in about 1/2 cup of kefir, to avoid killing the probiotics. Poured into small ramekins and chilled. It came out great, but is very rich. Next time I may try making it in a silicon ice cube mold - much smaller portions. Would be great for appetizers, ice cube sized panna cotta sitting on a basil leave on a parmesan chip, with 1/2 a cherry tomato and drizzle of thick balsamic on top.

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