🌿 Feta ‘Wobble’ Delight with Sweet Tomatoes & Herb Drizzle
“It’s not what it looks like” – A savory panna cotta surprise that dazzles the eye and shocks the palate.
Forget what you think you know about panna cotta. This isn’t dessert — it’s a savory symphony of creamy feta custard, warm blistered cherry tomatoes, and a drizzle of aromatic basil oil that cuts through the richness like a summer breeze. It’s soft, tangy, herby, and utterly surprising. A dish meant to wobble, impress, and start conversations.
🧀 Ingredients:
For the Feta Panna Cotta:
- 200 ml heavy cream
- 100 ml whole milk
- 100 g feta cheese, crumbled
- ½ garlic clove, smashed (optional)
- 1.5 sheets gelatin or 3 g powdered gelatin
- Freshly ground black pepper, to taste
For the Blistered Cherry Tomatoes:
- 200 g cherry tomatoes
- 1 tbsp olive oil
- Pinch of sea salt
- Optional: ½ tsp sugar or balsamic vinegar
For the Basil Oil:
- 25 g fresh basil leaves
- 50 ml olive oil
- Pinch of salt
To Finish:
- Microgreens or baby basil (optional)
- Cracked pepper
- Crusty bread or crackers for serving
👨🍳 Instructions:
1. Infuse and Melt the Feta Cream
In a small saucepan, combine cream, milk, garlic (if using), and feta. Warm over low heat, stirring until the feta melts. Do not boil.
2. Dissolve the Gelatin
- If using sheets: Soak in cold water until soft (5 min). Squeeze
