Panna Cotta with Tomami
allgemein, dessert

Panna Cotta with Tomami

Risa Nagahama zaubert ein Tomami-Dessert
Ingredients for 4 persons

• 140 ml whipping cream
• 210 ml milk
• 2 g agar-agar
• 1 tbsp. Tomami Umami
• 3 tbsp. blueberry jam
• 3 tbsp. port wine
• pepper
• hazelnuts and blueberries for decorating


Heat the whipping cream, milk, agar-agar, Tomami Umami and blueberry jam on a low heat, stirring constantly. When the mixture starts to boil, immediately remove the pan from the heat. Add the port wine and stir. Pour the mixture into glasses and place in the refrigerator until the panna cotta has set. Grind the pepper, wash and dry the blueberries, cut the hazelnuts into small slices. Decorate with the ground pepper, blueberries and hazelnuts.
A Tomami recipe by Risa Nagahama, photographed by Joerg Lehmann.