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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