Savory Pannacotte recipe

"UnConundrum" <[email hidden]> wrote in message
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Quoted message said:

We had dinner tonight at a lovely restaurant in Montreal. One of the
appetizers was roasted baby eggplant served with a red pepper
"pannacotte". I know pannacotte to be traditionally a vanilla flavored
pudding made without eggs, and I believe gelatin to give it body. I've
never heard of a savory version. Does anyone have any recipe
suggestions? BTW, it was great, or I wouldn't be looking for a recipe
😉 I could work on the flavors, but I'm drawing a blank on the base.

For a savoury version I'd use a base of cream and buttermilk or sour cream
to add a bit of tang. I've had cauliflower and red pepper "panna cotta" at
restaurants. Cook and puree your vegetables or ingredient of choice, puree
very well, add to the cooked cream and buttermilk or sour cream, add gelatin
and allow it to dissolve, pass the whole thing through a fine mesh strainer
or tamis, and place in lightly oiled ramekins. Refrigerate for several
hours. I've done the same sort of thing with egg custard mixtures that get
labelled flans or timbales or sformati.

Kate