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Turmeric and Mint Panna Cotta

Turmeric and Mint Panna Cotta
Ingredients
Ponti Glaze with Balsamic Vinegar of Modena
250 ml heavy cream
5 gr gelatin sheets
1 teaspoon dried mint leaves
3 teaspoons turmeric
8 cherry tomatoes
salt to taste


Preparation
Soak the gelatin sheets in cold water. In a small pot, heat the heavy cream with salt, dried mint leaves, and turmeric. Stir in the well squeezed gelatin sheets. Pour the cream mixture into 4 silver foil baking cups and chill them in the refrigerator for at least 2 hours. Put the baking cups in hot water for a few seconds, reverse each one of them on a serving dish. Garnish with cherry tomatoes, dress with Ponti Glaze with Balsamic Vinegar of Modena and serve.