This recipe uses creamy cheese to make Cheese 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)
Cheese Pannacotta Figs and Pistachio Brittle
- 150 gm Delice de Bourgogne without the rind .
- 100 ml thickened cream
- 5 gm titanium leaf gelatin soaked cold water and lightly squeezed, 1 leaf
Pistachio brittle (crumble)
- 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
- 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
- Strain the mixture into a jug.
- 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
- 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
- Put the sugar, water and juice in a pot over medium heat occasionally giving it a swirl until it starts to bubble.
- Watch carefully, until it turns golden to lightly brown. Add the pistachios swirl.
- 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.
- When cold ( and it can be refrigerated) Break up in the food processor.
- Serve the Panna cotta with Figs and Praline.
Store left over Praline in the freezer. As a simple rule: 1 leaf titanium gelatine = 3 leaves gold gelatine = 2 teaspoons (6.6g) powdered gelatine and will set one cup of liquid to a firm jelly
Recipe and video for Praline HERE