Un Dejeuner de Soleil: Panna Cotta with Roquefort, Caviar and Salted Biscuit
Ingredients:
Panna cotta
150 g (15 cl) whole fresh milk
70 g of whipping cream
80 g of Roquefort + a little to serve (or Bleu d'Auvergne or Gorgonzola)
30 g caviar
½ sheet of gelatin (1 g)
Salty biscuits with roquefort or gorgonzola
140 g flour
40 g spelled flour (or cereals)
150 g of roquefort (or gorgonzola)
40 g half-salted butter
a pinch of dried oregano
2 tablespoons of water
Directions:
1. Prepare the panna cotta.Divide the gelatin in a bowl of cold water.Mix the blue cheesewith thecream and let infuse 5 minutes.Bring the milkto a boil, add the pressed gelatin and cream-roquefortmixture.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 rack.
4. Serve the fresh panna cotta with a little caviar and a small dice of Roquefort above and shortbread.
Tag @TheCaviarCo of you enjoying your recipe for a chance to be featured on our Social Media Pages!
Recipe Credit: Un Dejeuner de Soleil
Share:
1 Response
Merab Z
July 27, 2020
How much is 2 tables of water? Do you mean Tablespoon?
Merab Z
July 27, 2020
How much is 2 tables of water? Do you mean Tablespoon?