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
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)
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
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.