Pink panna cotta made with sieved tomatoes

• 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

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.