This recipe uses creamy cheese to make Pannacotta. It’s kind of like having a cheese course at the same time as dessert. I’ve made a Delice Pannacotta and it is heaven with Figs and Praline
Using cheese to make dessert
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. Yes I know it’s a good job.
Don’t think about cheese as just being served with crackers. It’s very freeing 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 we already eat. I want to introduce you to another world of cheese as a dessert.
Triple Cream Cheese Pannacotta, yum
Lets start with this triple cream Cheese Pannacotta . It’s a versatile recipe, 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 could use Philadelphia cream cheese if you really wanted to. It doesn’t have a taste of it’s own so you would need lots of lovely fruit and praline to make it amazing.
Are you one of those people that craves a sweet ending? If that’s you serve some chocolates after this creamy cheesy wonderland. We are sometimes known to serve a big bowl of lollies at our family gatherings.
Figs have a short season so, 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 de Bourgogne is a gorgeous cheese and it would be surprising to have some left over, because people can’t stop eating it. This recipe would be perfect for any full flavoured creamy cheese. try and find a really soft well aged Camembert or Brie or this will not have a lot of flavour. you could also use a soft creamy blue cheese. (look for Shadows of Blue Tarago river Victoria or D’Affinious blue, France)
- 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
Use whatever you have left over from that cheese plate but keep n mind a softish well ripened cheese will be THE best
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