Back
Tomato Honey Panna Cotta, Strawberry and Tomato Granita and Black Garlic Glaze
Recipe by Declan & Brent
This deliciously sweet dessert combines the ripeness and freshness of tomatoes and strawberries.
- Steps
- Ingredients
Ingredients
Tomato Strawberry Granita
Tomato Honey Panna Cotta
Balsamic and Black Garlic Glaze
To serve
Select All
Steps
- For the Tomato Strawberry Granita, pass tomatoes through a slow juicer. Set 1 cup aside for the Glaze. Pass strawberries through slow juicer. Pass juices through a fine sieve into a jug.
- Place water into a small saucepan and bring to the boil. Add sugar and stir until dissolved.
- Pour into the jug of juice, add lime juice and whisk to combine. Pour into shallow tray and place in the freezer.
- Once liquid starts to freeze, scrape the surface with a fork. Return to the freezer and continue to scrape until a granita forms. Reserve in the freezer until needed.
- For the Tomato Honey Panna Cotta, place gelatine into a bowl, cover with cold water and set aside to soften for 8 minutes. Drain well and squeeze to remove excess water.
- Place cream, milk, sugar and tomato honey into a small saucepan. Stir over medium heat until combined and reaches just below boiling point. Remove from the heat. Add gelatine and stir until dissolved. Pass through a fine sieve into a jug.
- Spray six cavities of a tray of rectangular 8cm x 3cm x 3cm silicone moulds lightly with oil spray. Pour mixture into cavities and place into the freezer to chill for 30 minutes. Place into the fridge to set, about 2 hours.
- For the Balsamic and Black Garlic Glaze, place tomato juice, balsamic vinegar and tomato honey into a small saucepan. Simmer until reduced by half. Add the garlic puree and continue to simmer until reduced to a syrup consistency. Add sugar and salt to taste. Remove from the heat and set aside.
- To serve, arrange 3 slices strawberry in a line on each plate. Unmould panna cotta and place onto half of the strawberries. Top with 2 heaped tablespoons of granita. Add 5 drops of balsamic black garlic glaze. Finish each plate with 3 bush basil leaves.
