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Tomates farcies à la pannacotta au parmesan, cœur coulant poivron et framboise
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Ingredients
Le coulis de poivron
- 200 g de poivrons rouges, coupés en morceaux
- 20 g d'huile d'olive
- 1 pincée de sel
- 1 pincée de poivre moulu
- 1 c. à café de vinaigre de framboise
- 1 pincée de piment d'Espelette
La pannacotta
- 8 belles tomates cocktail, évidées
- 25 g de lait
- ½ c. à café d'agar-agar (1/4 de sachet)
- 100 g de crème liquide entière
- 30 g de parmesan, coupé en morceaux
- 1 pincée de sel
- 1 pincée de poivre moulu
- 1 pincée de piment d'Espelette
- Nutrition
- per 1 portion
- Calories
- 881.3 kJ / 211.3 kcal
- Protein
- 5.5 g
- Carbohydrates
- 11 g
- Fat
- 16.3 g
- Saturated Fat
- 7.3 g
- Fibre
- 3.5 g
- Sodium
- 275.3 mg
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