Perfect as a gourmet after-dinner dessert, these creamy panna cotta taste as good as they look.
Ingredients
- Olive oil, to grease
- 375ml (1 1/2 cups) milk
- 375ml (1 1/2 cups) thin cream
- 70g (1/3 cup) caster sugar
- 1 vanilla bean, split
- 80g blue-vein cheese (King Island Roaring Forties brand), finely chopped
- 2 tablespoons boiling water
- 3 teaspoons powdered gelatine
- 2 ripe packham pears, halved, cored, thinly sliced lengthways, to serve
Method
- Step 1Brush eight 125ml (1/2 cup) capacity metal or plastic dariole moulds with oil to lightly grease. Place on a tray. Combine milk, cream, sugar and vanilla bean in a saucepan over medium heat. Cook, stirring occasionally, for 10 minutes or until sugar dissolves. Remove from heat.
- Step 2Add blue cheese and stir until cheese melts. Strain mixture through a fine sieve into a large heatproof glass bowl.
- Step 3Place water in a small heatproof bowl. Sprinkle with gelatine and whisk with a fork to remove any lumps. Set aside for 3 minutes or until gelatine dissolves and mixture is clear.
- Step 4Gradually whisk the gelatine into the cream mixture until well combined. Ladle mixture equally among prepared moulds. Cover with plastic wrap and place in the fridge for 6 hours to set.
- Step 5Dip moulds, 1 at a time, into hot water for 1-2 seconds, then turn onto serving plates. Serve with pear slices.
- High protein
- Low carb
- Low sodium
- Lower gi
Nutrition
1195 kj
Energy
22g
Fat Total
14g
Saturated Fat
1g
Fibre
6g
Protein
64mg
Cholesterol
148.15mg
Sodium
16g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
Notes
You can make the blue cheese panna cotta up to 1 day ahead. Cover with plastic wrap and store in the fridge. prep: 20 mins (+5 mins standing & 6 hours setting time)
- Author: Rodney Dunn
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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