Allyson Gofton - A sweet dessert goes savoury

Panna Cotta is really nothing more than a creamy custard, but it tastes much more decadent than that banal description! It originated in the north of Italy, famed for its cream. Nowadays it is popular throughout Italy and around the world in various guises, most often made with gelatine.

I’ve chosen to give it a makeover to a savoury dish without gelatine which could be served as the starter at the beginning of a meal or with drinks.


Recipe:
Cheese Panna Cotta
A new twist on an old favourite.

Preparation Time: 15 minutes, chilling time 2 hours
Serves: 3-5

Ingredients:
1 cup cream
200 grams parmesan cheese, finely grated
125 grams blue cheese, crumbled
4 egg yolks
Oat crackers to accompany

Method:

1. Heat the cream in a saucepan and when it is at scalding point stir in the grated and crumbled cheeses. Stir over a low heat until melted.
   
2. Stir the egg yolks together. Pour ¼ of the hot sauce into the eggs and stir quickly to blend together. Once blended, pour this into the saucepan on hot sauce and stir quickly over a low heat until thickened.
   
3. Transfer to 3 x ½ cup capacity lightly greased moulds and refrigerate until firm. Remove from the fridge one hour before serving with oat crackers.