8 May, 2016
Savory panna cotta with arugula pesto
Another take on panna cotta, this time in an appetizer version. If you like cheese, you will definitely enjoy this take on the Italian classic.
Savory panna cotta with arugula pesto
Ingredients
for the panna cotta
- 500 ml liquid cream
- 200 g good cheese (I used comté, but any cheese that is full of flavor will do, extra mature cheddar would be great as well)
- 4 sheets of gelatin (or equivalent in gelatin powder)
- Salt, pepper
for the pesto
- 100 g fresh arugula
- 30 ml olive oil
- 1 small clove of garlic, pressed
- 30 g Parmesan
- 30 g roasted pine nuts
- Salt, pepper
Instructions
- Place the gelatine in cold water and let it absorb water for a few minutes.
- Heat the cream, add the cheese to it and mix until all the cheese is melted.
- Season to taste
- Add the gelatine and mix it in well.
- Pour the gelatine into 6-8 ramequins and let it cool at least 2 hours in a fridge.
- In the meantime place all the ingredients for the pesto in a bowl and mix it well using an immersion blender. Season to taste.
- Just before serving place each ramekin in a bowl of hot water for around 20 seconds, then turn it outside down and place the panna cotta on a plate. Top it with pesto and some fresh pepper. A glass of white wine is a must. If you prepared it with comté, then Chateau Chalon would work best.
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