Ingredients

Tomato honey oil panna cotta raspberry
300 ml thickened cream
70 ml milk
2 gelatine sheets
1-2 Tsp gelatine powder
3 Tbs hot water
50 g castor sugar
6 medley cherries tomato
4 Tbs water
2 Tbs manuka honey
1 Tbs olive oil
200 g raspberries

Method

Tomato honey oil panna cotta raspberry

Grease jelly mould with some oil. In a bowl add enough water place in freezer for about 5-7 minutes, remove from freezer put 2 gelatine sheets in to softened about 15 minutes; set aside. In Nutri Bullet put 6 medley cherries tomato and 4 Tbs water and blend until puree, set aside. In a pot over medium heat add cream, milk, sugar, oil, tomato puree and honey. Stir until combined and reaches just below boiling point. Switch off hob. Squeeze gelatin well and add to cream mixture and stir until dissolved. Strain over a sieve into a jug. Set it to cool slightly, this is the time to see if mixture has thickened; in a glass add 3 Tbs hot water and 2 Tsp gelatine powder, stir until powder dissolved, pour into jug, stir to combine well. Let it sit for about 5 minutes to cool and thickened a bit. Gives a couple of stirs then pour into prepare mould. Drop the raspberries all around. Place the mould in fridge for 4 hours or overnight.

The next day, do the garlic puree

In a nutri bullet put medley cherries tomato, garlic, oil, lime juice and white vinegar; blend with a bit crunch not too puree. Then transfer to a pot and add sugar and honey. Simmer until reduced by half and looks like syrup consistency. Remove from hob and let it cool completely.

Meantime, unmould the panna cotta onto a plate. When garlic puree had cold down. Spoon some around the top of panna cotta. Serve immediately with coffee tea, and or with ice cream. Enjoy your creation and brave pairings dessert!!!!