Ingredients

Preparation

Extra Tip

tomato panna cotta

500 ml cream

25 gr basil

6 gr gelatine

100 gr Heinz Tomato Ketchup

50 ml grappa

Soak the gelatine leaves in cold water. Bring the cream and Heinz

Tomato Ketchup to boil. Bring flavour to it by adding some salt and

pepper.And add the chopped basil. Mix the mixture with the hand

blender. Then add the gelatine. Pour the mixture in a form (plate, glass

etc.). Putt the panna cotta in the fridge and let it stiffen up for a couple of

hours. For the presentation put some grappa on top and torch it.

Be aware that the warm mixture will taste slightly different when it cools

down.