This recipe uses creamy cheese to make Panna cotta. I’ve made a Delice Panna Cotta and it is heaven with figs and Praline
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).
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)
- 150 gm Delice de Bourgogne without the rind .
- 100 ml thickened cream
- 4 gm titanium leaf gelatin soaked cold water and lightly squeezed, 1 leaf
- 200 gm caster sugar 1 cup
- 80 ml water 1/4 cup
- 1/4 tsp lemon Juice a couple of drops
- 150 gm pistachios roasted
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