Panacotta with Mozzarella and Pesto

There is probably no person in the world who would not like panna cotta. Having tried it at least once, you immediately fall in love with this cold jar or glass. They love this dessert for both its taste and texture. But panna cotta, it turns out, can also be a wonderful snack. It turned out to be a feast of taste!

Ingredients

• cream 20-22% 500 ml
• mozzarella 200 g
• fresh tomatoes 4 pcs.
• gelatin 14 g
• pesto sauce (store or make yourself) 200 g
• olive oil 4-5 tablespoons
• salt, freshly ground pepper mixture
• basil sprigs 4-5 pcs.

Directions

1. Separate the leaves from the basil. Mash the stems with your hands, chop coarsely, put in a saucepan. Pour the cream over the basil, season with salt and heat. Bring to almost a boil, but do not boil. Remove from heat, cover and leave for 10 minutes. Soak gelatin and let it swell.
2. Strain the cream, add the soaked gelatin and heat, stirring occasionally, until the gelatin dissolves. Remove from heat and cool. Pour half of the cream into glasses and put them in the refrigerator, leave the remaining cream at room temperature.
3. Cut the mozzarella into small cubes. You can mix mozzarella with pesto, or lay the pesto over the frozen cream. Place the mozzarella on top of the pesto and pour over the rest of the creamy mixture. Refrigerate until it solidifies.
4. Remove juice and seeds from tomatoes. Cut the pulp into cubes and mix with olive oil, season with salt and pepper. Place the tomatoes with the oil on top of the panacotta, garnish with basil and serve.