allgemein, dessert


with Tomami Jelly
Ingredients for 4 persons

1/2 vanilla pod
200 ml freshly squeezed orange juice (approx. 2 juicy oranges)
Peel of ½ organic orange without the white skin
400 ml cream
200 g sugar
4 sheets of gelatine
3 tbsp. TOMAMI # 1
8 basil leaves
2 small yellow or orange cherry tomatoes
Orange zest
Matching olive oil: Tonda Iblea


Cut open the vanilla pod and scrape out the pulp. Heat both with the cream, the orange juice, the orange peel, 1 tablespoon of TOMAMI # 1 and 100 g of sugar. Bring the mixture to the boil once, remove from the heat, cover and allow to infuse for a few minutes until it has cooled down a bit. Remove the vanilla pod and the
orange peel.

Soak the gelatine sheets in water, squeeze out well and mix into the slightly cooled orange cream. Put 100 g of sugar, 4 tablespoons of water and 2 tablespoons of TOMAMI # 1 into a pan with a high rim. Bring to the boil once and simmer gently for 4-5 minutes. Take off the heat and divide into four greased ramekins. Then pour over the orange cream and chill the ramekins in the refrigerator for at least 5 hours.

Before serving, tip the panna cotta out of the ramekins onto plates. Decorate each with two basil leaves, half a tomato and some orange zest. Drizzle with olive oil and serve.
Preparation time: 20 minutes. Cooling time: at least 5 hours.

Matching olive oil: Tonda Iblea, e.g. from Cutrera

My favourite combination is tomato and orange! Traditionally you make panna cotta with a caramel sauce. This
version has a caramel-like consistency at the beginning. However, after about 5 hours of cooling, a fruity jelly
forms under the panna cotta.

A recipe by Cettina Vicenzino.

We have entered into a collaboration with a new partner, Cettina Vicenzino. Cettina was born in Sicily, then
moved to Cologne with her family in 1972. Her parents opened an Italian restaurant there under the name of
“Mamma Maria” and run by her mother. Before Cettina moved to Hamburg to study fashion and art, she spent
her days off in the restaurant kitchen doing experimental cooking. Cooking and eating remained the common
thread throughout her many activities.

In addition to artistic activities in he fields of fashion art, eat art and concept art, she took up food photography
in 1992, always trying not to artificially replicate food products, but to preserve the respect for nature.
Nowadays she lives in Bavaria and Sicily with her husband and works as a freelance photographer, recipe
developer, food stylist writer of cookbooks and regular columns about Italian food culture.
Her cookbook “ITALIA” won 1st place at the Gourmand World Cookbook Award in 2017 as the best Italian
cookbook in the world.