Gorgonzola Pannacotta with Fresh Figs

We are very spoilt to have 3 beautiful fig trees on the farm that are producing an abundance of fruit. I wanted to share an easy but yummy recipe using figs. More recipes using figs will be shared next week.

Makes enough to fill 12 Pannacotta moulds ½ full

Ingredients

500 ml milk

300 ml cream

280 grams Gorgonzola cheese, no rind, finely chopped

3 gelatin leaves

Sea salt and freshly ground black pepper

12 Fresh figs

Rocket leaves

Good quality red wine vinegar

Extra Virgin Olive Oil

Crostini

Method

In a saucepan, stir milk and cream over a medium heat to simmering point, then remove from heat.

Put the gelatin leaves into cold water to soften.

Pour mixture over the cheese and whisk to melt. Strain the gelatin leaves and stir into the cheese mixture. Stir well and season with salt and pepper, then strain the mixture through a fine strainer into a jug. Divide the mixture between the moulds and refrigerate for 4 hours.

When you Serve accompanied by crostini, sliced fresh figs and rocket leaves drizzled with the red wine vinegar and olive oil.

 

 

 


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