Native Diner’s Duke’s Mayo Panna Cotta

steps

Make the Panna Cotta

1. Combine the heavy cream and milk in a saucepan and bring to approximately 200 degrees, just below a boil.
2. Remove from the heat and slowly whisk in the Parmesan cheese. Use an immersion blender to fully temper the mixture until completely smooth. Allow the mixture to cool to approximately 110 degrees.
3. Season with salt to taste. The Parmesan provides salinity, but adjust as needed. Add the bloomed gelatin sheets and blend until fully dissolved.
4. Add the Duke’s Mayo and blend again until completely incorporated and smooth.
5. Divide evenly among six shallow serving bowls or ramekins.
6. Refrigerate until fully set, approximately 4 hours or overnight.
7. Just before serving, finish the surface with freshly cracked black pepper.

Make the Bagnetto Verde

1. Combine the parsley, garlic, capers, anchovies, lemon juice, and red wine vinegar in a blender or food processor. Pulse until roughly chopped.
2. With the machine running, slowly stream in the olive oil until a loose, spoonable sauce forms. Season with salt and pepper to taste.
3. Adjust consistency with a small splash of water if desired. The finished sauce should be loose enough to lightly coat tomatoes rather than function as a thick pesto.

Make the Summer Tomato Salad

1. Cut the tomatoes into wedges, chunks, or slices depending on the variety.
2. Season with salt and allow to sit for 5–10 minutes.
3. Dress lightly with olive oil and pepper. Toss gently with a spoonful of bagnetto verde, reserving some for the plate.