Canapés with lemon or lime panna cotta and basil pesto
Published on 9 June 2020
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Impressive canapés. Find the bases on the blog by searching:
SAVOURY SHORTCRUST BASES FOR CANAPÉS
Prepare mini panna cotta ahead and freeze in a box; thaw in an hour. Make biscuits ahead and store in a tin for several days, or use bought cereal crackers.
INGREDIENTS FOR 24 MINI PANNA COTTA
125 G FRESH LIQUID CREAM
1/4 LEMON ZEST OR 1/2 LIME ZEST
3 G GELATINE LEAVES
10 G PARMIGIANO
SALT
PEPPER
GARNISH
HOMEMADE OR BOUGHT PESTO
SMALL BASIL LEAVES
24 SAVOURY SHORTCRUST BISCUITS, blog recipe
I soak gelatine in cold water for 10 minutes and put cream and lemon or lime zest in a small pan.
I heat without boiling, remove and add salt and pepper.
I dissolve Parmigiano.
I dissolve squeezed gelatine thoroughly.
I pour into a jug, straining lemon zest if liked.
I fill mini savarin silicone moulds with holes. Rigid moulds proved hard to unmould.
I freeze, unmould and store in a box in freezer.
I place frozen panna cotta on a biscuit, pipe basil pesto into hole and decorate with a basil leaf.
From Dolci momenti di Davide.
Original source: https://incucinaconlilly.com/2020/06/09/tartine-con-panna-cotta-al-limone-o-lime-e-pesto-al-basilico/