Recipe: Balsamic Panna Cotta – Recipe

Adapted from “Modernist Cuisine: The Art and Science of Cooking,” by Nathan Myhrvold, Chris Young and Maxime Bilet

Time: 20 minutes plus dripping and chilling times

3 pounds very ripe tomatoes, coarsely chopped

1/2 teaspoon, plus pinch kosher salt

3 celery stalks

8 ounces gin

12 dashes Tabasco

12 dashes Worcestershire sauce.

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