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Bean There, Chilled That

Creamy Green Bean and Garlic Panna Cotta with Parmesan Crisp Crust

1 hour 30 minutes (includes chilling)
Serves 4
SideItalian
Herb's take

Italian desserts get all the panna cotta glory, but let’s turn the tables (and the temperature) with this savory side. We’re pureeing tender green beans and garlic, then coaxing them into silky submission with cream and parmesan, plus a crispy cheese crust for maximum flavor contrast. Garlic lovers, I scaled up the cloves so every spoonful gets some aromatic zip.

Equipment needed
  • Blender
  • Four 6-ounce ramekins

Ingredients

Yield
4

Instructions

  1. 01
    Bring a medium pot of salted water to a boil. Add the green beans and cook until very tender, about 7 minutes. Drain and set aside.
  2. 02
    In a medium saucepan over medium-low heat, melt the butter. Add the minced garlic and cook gently for 2-3 minutes until fragrant but not browned.
  3. 03
    Add the cooked green beans to the pan with garlic. Stir in the cream, milk, 3/4 teaspoon of the salt, and pepper. Simmer gently for 3 minutes to let the flavors mingle.
  4. 04
    Transfer the mixture to a blender and puree until completely smooth.
  5. 05
    In a small bowl, sprinkle the gelatin over the cold water. Let it stand for 5 minutes to bloom.
  6. 06
    Return the hot green bean mixture to the saucepan. Stir in the bloomed gelatin until completely dissolved, about 1 minute.
  7. 07
    Off heat, stir in 1/2 cup of the parmesan until melted and smooth. Taste and season with the remaining 1/4 teaspoon salt, if needed.
  8. 08
    Lightly oil four 6-ounce ramekins with the olive oil. Sprinkle a generous layer of the remaining 1/4 cup parmesan into the bottom of each ramekin to form a “crust.”
  9. 09
    Pour the green bean mixture into the ramekins, dividing evenly. Tap to settle. Cool to room temperature, then chill at least 1 hour until set.
  10. 10
    To serve, gently run a thin knife around the edge of each panna cotta and invert onto a plate, parmesan crust side up. Sprinkle with extra parmesan and a few grinds of black pepper.

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