Typical panna cotta is an Italian sweet and savory gelatin dessert. This is a spicy and savory appetizer take on that tradition. Sweet, fresh, and crispy red, green (or yellow) peppers are browned in a saucepan and combined with the gelatin, cream, and milk. Staining the mixture to separate the skins will keep the custard smooth. Layer the glasses with the red colored panna cotta and set aside until it has thickened, up to two hours. Then add another layer of green panna cotta; again, set aside. Put the stunning finished product in the refrigerator until your guests have arrived.
- 2 red bell peppers
- 2 yellow bell peppers (or green)
- 2 gelatin sheets
- olive oil
- salt (to taste)
- ground black pepper (to taste)
- milk (20 cl.)
- cream (20 cl.)
- Wash peppers, remove seeds, and cut into small cubes.
- Soak the gelatin sheets in cold water.
- Saute red peppers in a skillet with a little bit of olive oil.
- Season with salt and pepper.
- Let cook over low heat for 10 minutes.
- Add 1 squeezed gelatin sheet, 10 centilititers of milk, and 10 centiliters of cream. Puree the cooked mixture in the blender and pass through a fine sieve to remove small bits of skin.
- Do the same for green or yellow peppers.
- Pour a layer of red pepper panna cotta into glasses and refrigerate for at least 1 1/2 hours.
- Then add a green or yellow pepper panna cotta layer and refrigerate for 2 hours.