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Panna cotta with Roquefort and Figs


Rate this recipe 4.4/5 (28 Votes)


  • 3 oz Roquefort
  • 1 2/3 cups cream,
  • 2 sheets of gelatin,
  • chopped walnuts (or pistachios).
  • 4 large figs or 2 or 3 per person so small
  • scant cup of Pineau des Charentes rosé,
  • scant 1/2 cup water
  • 2 tsp sugar
  • a little walnut oil (or any other neutral oil) to grease the molds
  • pepper.


Servings 4
Level of difficulty Easy
Preparation time 5mins
Cooking time 10mins
Cost Average budget


Step 1

- Grease your panna cotta molds.
- Heat the cream, add the blue cheese and rehydrated gelatin. Pour into molds and leave a minimum of 4 hours in the refrigerator.
- Reduce Pineau des Charentes rosé to create a syrup.

Step 2

- Serve the panna cotta unmolded on a plate, place the figs, add the reduction of Pineau des Charentes rosé.
- Sprinkle with chopped nuts.

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Three Cheese Baguette

You'll drool over this 3 cheese, bacon-wrapped baguette.



  • Blue cheese
  • Cheddar cheese
  • Mozarella
  • 1 baguette
  • Sun-dried tomatoes
  • Bacon


  1. Cut your cheeses into thin slices
  2. Slice baguette down the middle (like a sandwich)
  3. Layer cheddar, blue, and mozarella cheese inside the bread
  4. Top with sun-dried tomatoes
  5. Close baguette and wrap with bacon strips
  6. Put in oven and bake for 20 minutes at 350 degrees
  7. Slice and serve!

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