- 3 gold-strength gelatine leaves
- 1 cup (250ml) pure (thin) cream
- 150ml thickened cream
- 150g gorgonzola dolce, chopped
- Grilled bread, to serve
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 4 figs, cut into quarters
- 2 cups rocket leaves, torn
- 1/4 cup (25g) walnuts, lightly toasted
- Step 1Lightly oil four 1/2-cup (125ml) dariole moulds. Soak the gelatine leaves in cold water for 5 minutes. Place creams in a saucepan over medium heat and bring to just below boiling point. Remove from heat and whisk in cheese. Squeeze excess water from the gelatine, then add leaves to the cream mixture and stir to dissolve. Pour into prepared moulds, cover and chill overnight.
- Step 2The next day, prepare the salad. Whisk the balsamic and oil together, season, then toss with the remaining ingredients.
- Step 3Run a knife around the edge of the panna cotta moulds, then turn out onto plates. Serve with salad on the side, drizzling the panna cottas with any remaining dressing. Serve with bread.
- High protein
- Low carb
- Low sugar
- Lower gi
Begin this recipe a day ahead. Gelatine leaves are from gourmet food shops. Gorgonzola dolce is a creamy Italian blue cheese from delis.
- Author: Valli Little
- Image credit: Mark Roper
- Publication: Taste.com.au