Preparation

1

Step 1

Peel the garlic and chop finely.

2

Step 2

Heat the cream slowly in a saucepan, but do not let it simmer. Stir in garlic and Parmesan. Add the gelatine and stir gently until dissolved.

3

Step 3

Pour into four jars and let cool completely.

4

Step 4

In the meantime, toast the pine nuts in a pan without oil. Set aside and let cool. Cut the basil leaves into strips.

5

Step 5

Spread three teaspoons of red pesto on each panna cotta. Sprinkle with basil and baking peas and serve. Serve with bread.

For the recipe, you'll nee:

Ingredients

Portions

4

Food

  • 1.0 small clove Garlic clove
  • 300.0 g Cream
  • 120.0 g Grated parmesan
  • 2.0 sheets Gelatine
  • 3.0 tbsp Pine nuts
  • A few basil leaves
  • 12.0 tsp Red pesto
  • 4.0 tbsp Soup pearls