Italian

Savoury panna cotta with fig salad

Name: Savoury panna cotta with fig salad
Prep time: 370 min
Cook time: 5 min
Total time: 375 min
Yield: 4
Cuisine: /italian
Ingredients: 3 gold-strength gelatine leaves; 1 cup (250ml) pure (thin) cream; 150ml thickened cream; 150g gorgonzola dolce, chopped; Grilled bread, to serve; 1 tablespoon balsamic vinegar; 2 tablespoons extra virgin olive oil; 4 figs, cut into quarters; 2 cups rocket leaves, torn; 1/4 cup (25g) walnuts, lightly toasted

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6h 10m

05m

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Everyone will love this spectacular panna cotta and fig salad, which offers a creative savoury take on the traditional Italian favourite.

3 gold-strength gelatine leaves
1 cup (250ml) pure (thin) cream
150ml thickened cream
150g gorgonzola dolce, chopped
Grilled bread, to serve

Fig salad

1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
4 figs, cut into quarters
2 cups rocket leaves, torn
1/4 cup (25g) walnuts, lightly toasted

Method

1.

Lightly oil and four 1/2-cup (125ml) dariole moulds. Soak the gelatine leaves in cold water for 5 minutes. Place creams in a saucepan over medium heat and bring to just below boiling point. Remove from heat and whisk in cheese. Squeeze excess water from the gelatine, then add leaves to the cream mixture and stir to dissolve. Pour into prepared moulds, cover and chill overnight.
2.

The next day, prepare the salad. Whisk the balsamic and oil together, season, then toss with the remaining ingredients.
3.

Run a knife around the edge of the panna cotta moulds, then turn out onto plates. Serve with salad on the side, drizzling the panna cottas with any remaining dressing. Serve with bread.