Cheese Pannacotta Figs and Pistachio Brittle

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 This recipe uses creamy cheese to make Panna cotta. I’ve made a  Delice Panna Cotta and it is heaven with figs and Praline

Cheese Pannacotta- Delice de Bourgogne

I know it is odd……………… I have a job where I am able to spend time, working out how you are going to use up the last bit of that expensive cheese you bought at the deli. This is also where I am going to tell you that cheese is not just served with crackers….. it really makes a great dessert. We are already comfortable with cheese cake and perhaps even baked ricotta with berries, mascapone in Tira Misu, these are all creamy cheese laden desserts already established, in kitchens across Australia. I want to introduce you to another world of cheese as a dessert.

Lets start with this triple cream Cheese Pannacotta . You can use a triple cream cheese, a mild goat cheese or a creamy blue cheese, even brie will work (a good French one so it has a stronger flavour). You just can’t use philadelphia cream cheese because it doesn’t have a taste of it’s own. Reserve this for icings, cheesecakes or pancake fillings.

For those whose minds just can’t finish on cheese, serve some chocolates  after, ( or a big bowl of lollies- if you are like my family).  If there are no figs try it with rhubarb, caramelised apples, poached pear in red wine or marinated dates ( orange and Ximenez sherry vinegar works nicely).

Cheese Pannacotta with Delice de Bourgogne

Delice is a gorgeous cheese and it would be surprising to have some left over, however this recipe would be perfect for any full flavoured creamy cheese. An underdeveloped Camembert or brie will not have a lot of flavour, so you could also use a soft blue cheese. (look for Shadows of Blue or D’Affinious blue)

Cheese Pannacotta Figs and Pistachio Brittle
My Kitchen Stories: 
Cheese makes the best Pannacotta. This creamy dessert is both sweet and savoury. Use small moulds of about 50-60 ml. Never put gelatin sheets into hot water. Always cold and just till softened. Squeeze out any excess water
  • 150 gm Delice de Bourgogne without the rind (discard). (see explanation of Delice in cheese)
  • 100 ml thickened cream
  • 1 leaf titanium gelatin (4 gm), soaked in cold water and lightly squeezed
Pistachio brittle (crumble)
  • 200 gm caster sugar (1 cup)
  • 80 ml water (1/4 cup)
  • ¼ tsp ( a couple of drops) lemon juice
  • 150 gm roasted pistachios (1 cup)
  1. Break the creamy cheese broken or chopped into smallish pieces with the cream Heat the cream and the (soaked) gelatin in a small saucepan on a very low heat, stirring constantly, don't let the mixture boil. Take off the heat. Making sure everything has melted gently together
  2. Strain the mixture into a jug.
  3. Pour into greased moulds and put into fridge, 3 hours or overnight . The moulds can be plastic or ceramic and quite small, as this is quite rich
  4. Unmould onto a plate, using the tip of a small paring knife down the side of the mould to release easily .Serve with a fresh fig or rhubarb and caramelised orange along with Pistachio Praline
  5. Put the sugar, water and juice in a pot over medium heat occasionally giving it a swirl until it starts to bubble.
  6. Watch carefully, until it turns golden to lightly brown. Add the pistachios swirl.
  7. Pour onto a paper lined tray to cool. You will not successfully mix the nuts together with any spoon or spatula... so don't even try, just pour it straight onto a tray and tilt the tray so it spreads. Don't be tempted to touch it , spread it or manipulate it in any way after this as you will be burnt to death and never talk to me again.
  8. When cold ( and it can be refrigerated) Break up in the food processor.
  9. Serve the Panna cotta with Figs and Praline.
You can serve this with fried or butter painted and baked wonton wrappers (cut to shape before cooking). If frying drain well and dust with a little icing sugar. Buy these fresh at an asian store or some supermarkets.
Store left over Praline in the freezer.
Recipe and video for Praline HERE

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