Mozzarella and tomato panna cotta

Huile d'olive de Nîmes PDO Huile d'olive de Nyons PDO Olives noires de Nyons PDO
Subtle flavour Intense flavour
Panna cotta de Mozzarella et tomates
A PDO
Preparation
15 min
A PDO
Resting time
2h
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Appetiser Starter Gluten-free Summer

Ingredients

A PDO
For 6 personnes
For the panna cotta:
  • 300g of full-fat single cream
  • 120g mozzarella (1 ball)
  • 4 tablespoons of Nyons olive oil PDO
For the tomato dressing:
  • 1 small, plump beefsteak tomato (approx. 80g)
  • 1 tablespoon of balsamic vinegar
  • 1 anchovy fillet
  • 8 tablespoons of olive oil from Nîmes PDO
  • salt, pepper
To finish:
  • Assortment of heirloom tomatoes
  • 10 black Nyons olives PDO
  • 1 small bunch of basil

Tip

For a quick version, pour a little gazpacho over the well-chilled mozzarella panna cotta and add a few drops of Nîmes olive oil PDO.

Instructions

  • Prepare the panna cotta: heat 100g of cream, then dissolve the gelatine leaves – which have been soaked in cold water and drained – into it.

  • Blend with the rest of the cold cream, the mozzarella and the Nyons olive oil (PDO) until the mixture is completely smooth.

  • Pour into 6 ramekins and chill for at least 2 hours.

  • Prepare the dressing: blend the beefsteak tomato with the vinegar, the anchovy fillet and 8 tablespoons of Nîmes olive oil (PDO), then set aside.

  • Dice or quarter the heirloom tomatoes, depending on their size.
  • Dress these tomatoes with the vinaigrette, then add the chopped basil and the pitted black Nyons olives PDO.
  • Chill.

  • Just before serving, arrange the tomatoes on top of the panna cotta.

Tip

For a quick version, pour a little gazpacho over the well-chilled mozzarella panna cotta and add a few drops of Nîmes olive oil PDO.
We recommend...

For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.

Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence. 

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

We recommend PDO olives noires de Nyons for their aromas of red berries, woodland, chocolate and even vanilla. You could also opt for olives noires de la Vallée des Baux-de-Provence PDO or olives de Nice PDO.

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