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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

Servings: 4
Course: Dessert

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

    Cup of Yum
  1. 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
  2. Strain the mixture into a jug.
  3. 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
  4. 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
  5. Put the sugar, water and juice in a pot over medium heat occasionally giving it a swirl until it starts to bubble.
  6. Watch carefully, until it turns golden to lightly brown. Add the pistachios swirl.
  7. 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.
  8. When cold ( and it can be refrigerated) Break up in the food processor.
  9. 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