Pink panna cotta

Pink panna cotta

Made with Passata

Sweet and creamy, the classic Passata is the most convenient way to use tomatoes. It’s ideal for short cooking time recipes in which it maintains its bright red color. You only need to heat it up to give a creamy texture to your recipes with eggs, white meat or to prepare a quick sauce for your pasta. At the table, its sweetness and velvety texture will make everyone happy, even the youngest.

25 min (PREP TIME: 25 min)

Medium

12 servings

Ingredients

  • 1 litre full fat milk
  • 1 litre full fat cream
  • 250 g sugar
  • Grated peel of 1 lemon
  • 1 vanilla pod
  • 8 g gelatine sheets
  • 2 tbsp Mutti Double concentrated tomato paste
  • For the sweet Mutti passata:
  • 300 g Mutti Passata
  • 80 g white sugar
  • Grated peel of half a lemon
  • 1 vanilla pod
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Method

  1. Boil the milk in a pan with the cream, sugar, lemon and split vanilla pod.
  2. Soak the gelatine in cold water.
  3. Combine the milk mixture with the gelatine and double concentrated tomato paste.
  4. Divide the panna cotta into 12 aluminium or plastic moulds (crème caramel style) and refrigerate for a minimum of 4 hours.
  5. In a small pan, boil all the ingredients for the sweet Passata for a few minutes.
  6. Remove the vanilla pod and leave to cool.
  7. When the “panna cotta” is ready, turn it out of the moulds and serve with the sweet Passata and grated chocolate.

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Also made with: Passata


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