Fava panna cotta with vegetables
Fava panna cotta 180 g fava, wash, skins remove, and drain 75 g margarine 25 g double cream 150 ml vegetable stock 3/4 Tbs castor sugar 1/4 Tsp salt 1 1/2 Tsp gelatine powder Vegetables 1/4 zucchini, cut into bite size 1 small carrot, cut into bite size 2-3 Tbs can cherry tomatoes 2 Tsp garlic minced 1/4 red and yellow capsicums, cut into bite size 4 medley cherries tomatoes, cut into bite size 6 fava, parboil in microwave 1/8 c red wine balsamic vinegar, drizzles 1 Tsp dried rosemary 1/2 Tsp dried basil 1/4 Tsp nutmeg powder salt pepper oil fresh basil leaves, decoration
Put fava, margarine, double cream, sugar, salt and vegetable stock in a pot on medium heat; simmer for about 7 minutes until sugar dissolve and fava is soften. Remove from heat. Sprinkle the gelatine and stir to mix well. Let cool for about 10 minutes. Then transfer to a blender; blend until smooth. Check the seasoning. Now use a strainer and push through it into a jar. Pour into 2 glass bowls nearly halfway. Next put the glass bowls in fridge over night to set. The next day, bring out from fridge. Then do the vegetables. In a frying pan, add oil on medium heat. Once hot, add garlic fry until translucent. Add carrot fry for 4 minutes. Then zucchini, both capsicums, medley cherries, herbs, nutmeg powder, and drizzle balsamic vinegar. Toss around to mix well. Now add cherry tomatoes, red wine and seasoning, stir again to coat all the vegetables; lightly crush the cherry tomatoes. When the wine had absorb and vegetables are cooked, remove from hob. Add the fava; stir to combine and leave to cool for 10 minutes. When panna cotta have come to room temperature. Spoon the cool down cooked vegetables on to panna cotta using a food stacker ring. Slowly, lift the ring up. Drizzle the sauce over the vegetables and decorate with basil leaves. Serve with a glass of Moscato. Enjoy!!!!
Use the leftover cooked vegetables from vegetables pasta that I had in the freezer to make a beautiful, delicious, colourful, comfort, and flavourful savoury dessert for a change.