Panna cotta with gorgonzola and honey

Panna cotta with gorgonzola and honey

By
From
Modern Italian Food
Serves
10
Photographer
Earl Carter

Panna cotta was the desert of the 1990s. Infinite variations have been made and people never seem to tire of it. In this recipe it is flavoured with gorgonzola and honey and served with poached quinces.

Increase the gelatine to 6 g if you fear it will not set. In that case, remove from the fridge before serving so that it comes to room temperature.

Ingredients

Quantity Ingredient
1 litre cream
30g gorgonzola
80g honey
a few coffee beans
10cm orange peel
4g gelatine

Method

  1. Put all the ingredients except the gelatine into a large saucepan and bring to just under the boil. Remove from the heat and leave to cool slightly.
  2. Soften the gelatine in a little water, squeeze and add to the cream mixture. Strain through a fine sieve. Taste for sweetness and add a little more honey if you like.
  3. When the mixture is cold, pour into lightly greased dariole moulds or small ramekin dishes and refrigerate. If you don’t have suitable moulds you can simply spoon it straight from a large bowl. It may not look as elegant but it will do. The panna cotta should have a faint and pleasant taste of gorgonzola.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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