Who says panna cotta has to be sweet? Here at the burrow we put on our best aprons to create a new twist on this dessert recipe from Italy.
Far be it from us to offend our Italian friends, but we've taken the liberty of transforming their famous panna cotta (literally 'cooked cream') into a delicious little savoury treat.
Say ciao to sugar, milk, red fruit and chocolate coulis, and buongiorno to fresh goat's cheese, tomatoes and thyme (we've still chosen ingredients with a strong Italian flavour, we don't want to offend anyone!).
Ok, we'll stop tempting you now. Here's the recipe!
- 150 g fresh goat's cheese
- 150 ml single cream
- 2.5 sheets of gelatine (about 5 g)
- 1 sachet of thyme herbal tea
- 4 sun dried tomatoes (or 4 fresh cherry tomatoes if in season)
- a little salt & pepper
To begin, bring the cream to the boil along with a sachet of Les 2 Marmottes 100% thyme infusion.
Turn off the heat, cover and leave to infuse for 10 minutes.
Soften the gelatine in cold water.
Strain the infused cream and heat gently over a low heat, adding the crumbled goat's cheese.
Stir gently with a wooden spoon or whisk until the mixture is smooth.
Add salt and pepper to taste. Remove from the heat, wring out the gelatine with your hands and add to the pan, stir until completely diluted.
Cut the tomatoes into pieces and divide between 4 bowls. Pour the cream over the top. Leave to cool, then chill for at least 6 hours.
Remove the panna cotta from the fridge and decorate with a cherry tomato or a sprig of thyme. Buon appetito!
Fancy a different recipe? If you prefer your thyme a little sweeter, try the thyme-infused strawberry salad.