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Chef Marco Porceddu: Pesto Panna Cotta

Pesto Panna Cotta

Prep Time: 40 min

Cook time:4 hours


People: 8

2 (1⁄4-oz.) packages unflavored powdered gelatin

1 1⁄3 cups milk

2 cups heavy cream

1 cup packed basil leaves

1 1⁄4 cups sugar

1 lb. tomatoes, cored and roughly chopped

1 tsp. kosher salt

1⁄4 cup light brown sugar

1⁄2 cup toasted pine nuts

Cherry tomato quarters, to garnish


Make the panna cotta: In a bowl, sprinkle gelatin over ⅓ cup milk; let sit for 10 minutes. Bring remaining milk along with the cream, basil, and ¾ cup sugar to a boil in a 4-qt. saucepan; stir until sugar dissolves. Transfer to a blender, add gelatin mixture, and puree until smooth; pour into eight 4-oz. ramekins. Chill until firm, 3–4 hours.

Make the sorbet: Bring remaining sugar, tomatoes, salt, and ½ cup water to a boil in a 4-qt. saucepan over medium-high heat; reduce heat to medium-low and cook, stirring, until tomatoes break down, 12–15 minutes. Puree in a blender; strain and chill. Process in an ice cream maker according to manufacturer's instructions. Freeze until firm.

Make the candied pine nuts: Heat sugar and 1 tbsp. water in a 1-qt. saucepan over medium heat, and cook, swirling, until bubbling; add pine nuts and coat. Spread nuts on a sheet of foil; cool. Break apart into bite-size pieces; set aside. To serve, briefly dip the bottom of each ramekin in a bowl of hot tap water, invert onto a serving plate; top with nuts. Serve with a scoop of tomato sorbet topped with cherry tomatoes.

Chef Tips

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Wine pairing:


Pinot blanc


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