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Savoury panna cotta with fig salad
Savoury panna cotta with fig salad
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Prep Time:
370 minutes
Cook Time:
5 minutes
Total Time:
375 minutes
Impress with this stunning panna cotta and fig salad, a modern twist on the classic Italian dish.
Ingredients:
  • 3 gold-strength gelatine leaves
  • 250ml cream
  • 150ml thickened cream
  • 150g gorgonzola dolce, chopped
  • Grilled bread, to serve
  • 20.00 ml balsamic vinegar
  • 36.40 gm extra virgin olive oil
  • 4 figs, cut into quarters
  • 500.00 ml rocket leaves, torn
  • 25g walnut
Instructions:
  • Grease four 1/2-cup (125ml) dariole moulds with a touch of oil. Soften gelatine leaves in cold water for 5 minutes. Heat creams in a saucepan over medium heat until almost boiling. Take off the heat and whisk in cheese. Squeeze out excess water from gelatine, add to the cream mixture, and stir until dissolved. Pour into moulds, cover, and refrigerate overnight.
  • The following day, make the salad by whisking together balsamic vinegar and oil, seasoning to taste, and tossing with the rest of the ingredients.
  • Gently slide a knife around the edges of the panna cotta moulds, then flip them onto plates. Accompany with a side salad and pour any extra dressing over the panna cottas. Serve alongside some bread.

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