Basil Parmesan Panna Cotta with Cherries and Tomato

By Food52
August 23, 2017
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Basil Parmesan Panna Cotta with Cherries and Tomato

Author Notes: Tell us about your recipe.Food52

Serves: 4

Basil Parmesan Milk

  • 1/2 cup sun-dried tomatoes (not oil-packed)
  • 1 cup basil leaves and stems, coarsely chopped
  • 1/4 to 1/2 cups parmesan rind, broken into pieces
  • 6 to 8 black peppercorns
  • 2 dried bay leaves
  • 1 quart whole milk
  1. Combine the sun-dried tomatoes, basil, parmesan, peppercorns, bay leaves, and milk in a heavy-bottomed saucepan. Place the pot over medium-high heat and bring to a boil. Remove the pot from the heat and place a lid on the pot. Set aside to infuse for at least 15 minutes and up to 2 hours.
  2. After infusing, pour the mixture through a fine mesh strainer and reserve the milk, discarding the solids.

Basil Parmesan Panna Cotta with Cherries and Tomato

  1. TK

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