Updated: 01/05/2014 11:45 AM
Created: 01/03/2014 12:10 PM WNYT.com
By: Amy Adamchick
Cheese Panna Cotta from David James Robinson
This is not a sweet, but a savory variation on the traditional Italian dessert, a creamy cheese pudding that’s great as a side dish or as a first course with some crusty bread. After you have made the cheese panna cotta, you need about 1 hour chilling time for it to set up in the fridge.
-1 Cup Grated Cheese (blue cheese works beautifully, as do cheddar, Swiss, Colby, Monterey Jack)
-1 Package Unflavored Gelatin (1/4 ounce) Knox is one brand.
-1 Cup of Milk
-1 Cup of Heavy Cream
-¼ teaspoon of Kosher Salt (omit if using a very salty cheese)
-¼ teaspoon of Ground Black Pepper (plus, a little extra for topping the finished panna cotta)
1. Grate 1 cup of the cheese you would like to use for this. Set aside.
2. Sprinkle 1 package of unflavored gelatin over 1 cup of cold milk. Set aside for 5 minutes to let the gelatin “bloom.” This means the gelatin granules start to swell up and hydrate from the milk.
3. Put 1 cup of heavy cream in a saucepan and warm it slowly over low heat – do not boil.
4. When the heavy cream is warm, stir in ¼ teaspoon of Kosher salt (don’t use the salt if you are using a very salty cheese) and ¼ teaspoon of ground black pepper and stir.
5. Add the 1 cup of grated cheese into the heavy-cream,-salt-and-pepper mixture and stir until the cheese completely melts.
6. Now add the cold milk and gelatin mixture into the mixture in the saucepan. Stir on low heat just until the gelatin dissolves (you won’t see any of the little granules, they will melt into the mixture.
7. Pour the mixture into 4 individual serving cups, ramekins, or pudding or custard cups. Chill in fridge for 1 hour. Sprinkle top with black pepper to taste. Serve.
Makes 4 servings
-Cups, Ramekins, Pudding or Custard Cups