Who says panna cotta has to be sweet? In their burrow, our two marmots have donned their finest aprons to revisit the recipe for this dessert that comes to us from Italy.
Far be it from us to offend our Italian friends, but we took the liberty of transforming their famous panna cotta (literally "cooked cream") into a delicious... savory verrine. Ciao sugar, milk, red fruit and chocolate coulis, buongiorno fresh goat cheese, tomatoes and thyme (we still chose ingredients that smell of Italy, just so as not to alienate all the Piedmontese).
Come on, instead of making you salivate, we'll give you the recipe.
- 150 g of fresh goat cheese
- 15 cl of liquid cream
- 2.5 sheets of gelatin (approximately 5 g)
- 1 thyme infusion bag
- 4 candied tomatoes (or 4 fresh cherry tomatoes if it’s in season)
- a little salt & pepper
To begin, boil the cream with a bag of Les 2 Marmottes 100% thyme infusion.
Turn off the heat, cover and let it steep for 10 minutes.
Soften the gelatin in cold water.
Filter the infused cream and heat it gently over low heat, adding the previously crumbled goat's cheese.
Stir gently with a wooden spoon or whisk until the mixture is smooth.
Add salt and pepper to taste. Remove from heat and add the gelatin, squeezed between your hands, and stir until completely dissolved.
Cut the tomatoes into chunks and divide them among 4 bowls. Pour the cream over them. Let cool and refrigerate for at least 6 hours.
Remove the panna cotta from the refrigerator and garnish with a cherry tomato or a sprig of thyme. Enjoy your meal!
Another recipe? If you prefer thyme in a sweet version, try the thyme-infused strawberry salad.
Thyme thyme thyme!
