Gorgonzola panna cotta with pear compote

Published on 14 November 2021

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A creamy, tasty starter or finger food, in smaller moulds if liked. Use strong Gorgonzola for more flavour. Freeze if needed.

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0 steps completed out of 12

1.Step 1 of 12
I soak gelatine in cold water, exactly 35 grams if preferred: 5 times its weight, 7x5 = 35.
2.Step 2 of 12
Once soft, I microwave for 15 seconds to dissolve.
3.Step 3 of 12
I heat cream almost to boiling.
4.Step 4 of 12
I add Gorgonzola.
5.Step 5 of 12
I stir until melted.
6.Step 6 of 12
I strain green cheese parts and put cream in a jug for pouring.
7.Step 7 of 12
I mix in dissolved gelatine.
8.Step 8 of 12
I divide the panna cotta cream between silicone moulds, cool slightly and refrigerate for several hours.
9.Step 9 of 12
I cut discs from rye or preferred bread.
10.Step 10 of 12
I put a teaspoon pear compote in centre.
11.Step 11 of 12
I carefully unmould panna cotta onto it.
12.Step 12 of 12
I fill centre with compote, walnuts and basil.

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