Panna cotta with Roquefort and Figs

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  • 4
  • Easy
  • 5 mins
  • 10 mins
  • 240 mins
  • Average budget

Ingredients

  • 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.

Preparation

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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