Savoury panna cotta with fig salad

Cooking Salads Savoury panna cotta with fig salad

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

Lables: High protein Low carb Low sugar Lower gi Egg free Fish free Shellfish free
  1. Lightly oil 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.

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3 gold-strength gelatine leaves
1 cup pure cream
150ml thickened cream
150g gorgonzola dolce, chopped
Grilled bread, to serve
1 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
4 figs, cut into quarters
2 cups rocket leaves, torn
1/4 cup walnuts, lightly toasted

Adv

Autors
Preparation time
6:10
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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