Panna Cotta with Dried Tomato Delight

Delicious salted panna cotta recipe quick to make and original


     1 jar of 180 g of dried tomato puree
     1 sprig of basil
     50 to 60 cl of liquid cream
     3 sheets of gelatin
     Salt and pepper


Soak the gelatin sheets in cold water.
Wash, wring and squeeze the basil.
Heat the cream in a saucepan, salt and pepper.
When the cream is hot, add the squeezed gelatin leaves and heat for 3 minutes over low heat without stopping. The mixture should never boil.
Remove from the fire.
Add the dried tomato and 4 basil leaves to the hot cream.
Mix with the diving robot.
Divide the preparation into glasses and reserve 4 hours in the refrigerator. When serving, decorate with basil leaves.