Tomato Leaf Panna Cotta

Serves 4 · 25 min prep · 10 min cook

Estimate for one serving

• 385 cal
• 4g protein
• 22g carbs
• 33g fat
• 1.2g fiber

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Ingredients

• 2 cups heavy cream
• 1/2 cup whole milk
• 1 cup loosely packed fresh tomato leaves, rinsed
• 1/3 cup granulated sugar
• 2 1/4 tsp unflavored powdered gelatin
• 3 tbsp cold water
• 1 tsp extract vanilla bean or extract
• 1 pinch pinch kosher salt
• 1/2 cup ripe cherry tomatoes for garnish
• 2 tbsp honey for drizzling
• 2 tbsp tiny basil leaves for garnish

Instructions

1. 1Bloom the gelatin by sprinkling it over the cold water in a small bowl; let stand 5 minutes until spongy.
2. 2Combine the heavy cream, whole milk, sugar, and salt in a medium saucepan. Warm over medium heat, stirring, until the sugar dissolves and the mixture is steaming but not boiling, about 160°F.
3. 3Remove from heat and stir in the fresh tomato leaves (the fragrant foliage, not the fruit). Cover and steep 15–20 minutes so the green, herbal aroma infuses the cream—taste until it smells distinctly of tomato garden.
4. 4Strain the cream through a fine-mesh sieve into a clean bowl or measuring jug, pressing gently on the leaves; discard the solids.
5. 5Whisk the bloomed gelatin into the still-warm strained cream until completely dissolved and smooth. Stir in the vanilla.
6. 6Divide the mixture among four 6-ounce ramekins or glasses. Cool to room temperature, then cover and refrigerate at least 4 hours or overnight until softly set with a gentle wobble.
7. 7Just before serving, halve the cherry tomatoes and toss lightly with a drizzle of honey.
8. 8Run a thin knife each panna cotta if unmolding, or serve straight in the glasses. Top with the honeyed cherry tomatoes and a few tiny basil leaves.
9. 9Serve chilled; the creamy herbal base should taste green and aromatic against the sweet-tart tomato garnish.