Un Dejeuner de Soleil: Panna Cotta with Roquefort, Caviar and Salted Biscuit 


Panna cotta
  1. 150 g (15 cl) whole fresh milk
  2. 70 g of whipping cream
  3. 80 g of Roquefort + a little to serve (or Bleu d'Auvergne or Gorgonzola)
  4. 30 g caviar
  5. ½ sheet of gelatin (1 g)
Salty biscuits with roquefort or gorgonzola 
  1. 140 g flour
  2. 40 g spelled flour (or 
  3. 150 g of roquefort (or gorgonzola)
  4. 40 g half-salted butter
  5. a pinch of dried oregano
  6. 2 tablespoons of water
1. Prepare the panna cotta. Divide the 
gelatin in a bowl of cold water. Mix the blue 
cheese with the cream and let infuse 5 minutes. Bring 
the milk to a boil, add the pressed gelatin and 
cream-roquefort mixture . Mix so that the cream becomes homogeneous. Switch off. Let cool slightly and pour into small 
shot glasses. Let refrigerate for at least three 
hours (even overnight).
2. Prepare the shortbread. Mix the 
two flours with the butter and roquefort until the dough 
is homogeneous. Add oregano and water. Form a ball and 
spread it into a square 20 cm square and 1 cm 
thick. Cover with foil and let stand in the 
refrigerator for at least an hour.
3. Preheat the oven to 180 ° C 
(static heat). Place the square of dough on a floured plan or 
on a sheet of baking paper. Cut into sticks 10 cm 
long. Put them on a plate covered with baking paper and bake for 
about 15 minutes. They must brown (they will be slightly soft at the exit of the oven but make firm later). Let cool on a wire 
4. Serve the fresh panna cotta 
with a little caviar and a small dice of Roquefort above and 
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Recipe Credit:  Un Dejeuner de Soleil