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
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
Good quality red wine vinegar
Extra Virgin Olive Oil
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.