- 1 pound cauliflower, stems removed
- 4 tablespoons unsalted butter
- 1.5 cups cold water
- 1 package Knox unflavored gelatin
- 2 cups heavy cream
- 1 teaspoon salt
- 2(7.5oz) jar Alessi Fire-Roasted Italian Style Peppers, drained
- 1 medium orange bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Translated as “cooked cream,” panna cotta appears as dessert on many Italian menus. We recommend you try this savory version.
- Cut cauliflower into florets and place in a saucepan with butter and water. Simmer 20-30 minutes. Add cream and cook an additional 20-30 minutes or until cauliflower has softened. Puree cauliflower and some of the cooking liquid in a food processor until smooth. Strain the puree and remaining liquid. Add ½ of the puree to the saucepan. Sprinkle gelatin over 1 tablespoon of cold water. Let soften 2 minutes. Warm half of puree and add gelatin. Stir 2 minutes. Add remaining puree and combine. Taste for salt.
- Divide among 6 (8-ounce) ramekins. Refrigerate 6 hours or overnight.
- Puree fire-roasted peppers. Pour into a small saucepan and warm over low heat. Season with ¼ teaspoon salt and 1/8 teaspoon pepper.
- Dice peppers.
- To unmold, run the tip of a knife around the circumference of the panna cotta and place ramekin in a shallow pan of hot water 20-30 seconds. Unmold onto serving plate, spoon 2 tablespoons of the pepper sauce around the panna cotta and garnish with 1 tablespoon each of the orange and yellow peppers.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.