Two Pepper Panna Cotta

1. 1

   Wash peppers, remove seeds, and cut into small cubes.

2. 2

   Soak the gelatin sheets in cold water.

3. 3

   Saute red peppers in a skillet with a little bit of olive oil.

4. 4

   Season with salt and pepper.

5. 5

   Let cook over low heat for 10 minutes.

6. 6

   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.

7. 7

   Do the same for green or yellow peppers.

8. 8

   Pour a layer of red pepper panna cotta into glasses and refrigerate for at least 1 1/2 hours.

9. 9

   Then add a green or yellow pepper panna cotta layer and refrigerate for 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.