Panna cotta with Roquefort and Figs
By Claudine Fort
- 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
Level of difficulty Easy
Preparation time 5mins
Cooking time 10mins
Cost Average budget
- 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.
- 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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Chef Tips and Tricks
You'll drool over this 3 cheese, bacon-wrapped baguette.
- Blue cheese
- Cheddar cheese
- 1 baguette
- Sun-dried tomatoes
- Cut your cheeses into thin slices
- Slice baguette down the middle (like a sandwich)
- Layer cheddar, blue, and mozarella cheese inside the bread
- Top with sun-dried tomatoes
- Close baguette and wrap with bacon strips
- Put in oven and bake for 20 minutes at 350 degrees
- Slice and serve!