Cheese Pannacotta Figs and Pistachio Brittle
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
Ingredients
Pannacotta
- 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
Instructions
- 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.
Notes
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. 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
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