- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 20 minutes plus 1 hr chilling
- Effort: medium
For the Panna Cotta
- 200 ml double cream
- 200 ml milk
- 250 g grana padano cheese, grated
- 3 egg yolks
- 4 sheets leaf gelatine, soaked in cold water
For the cheese crisp
- 200 g grana padano cheese, grated
- 4 slices brioche rolls, cut on the diagonal
- 8 fresh figs, quartered
- 4 tbsp clear honey
Tips and Suggestions
For a quicker version, serve the panna cotta with some rough chunks of cheese (about the size of a dice), with a pile of honeycomb and some fresh figs.
1. Pre-heat the oven to 170C/gas 3.
2. Bring the cream and milk to the boil in a saucepan. Take off the heat and tip in the grated cheese, stirring well until completely melted. Leave to cool slightly.
3. Whisk the egg yolks in a bowl and stir into the warm cream mixture. Drain the gelatine and squeeze out any excess water before adding to the mixture. Stir well until all the gelatine has dissolved and strain through a fine sieve. Pour into 4 dariole moulds and place in the fridge for an hour to set.
4. For the crisps, split the grated cheese into 4 even mounds on a baking tray (with plenty of space around each) and bake in the oven for about 6 minutes until golden. Remove from the oven and leave to cool.
5. Toast the brioche slices, cut surface facing down, on a griddle pan until lightly charred.
6. To serve, place a slice of brioche on top of each mould and then a plate on top of this. Grip the mould and plate firmly, turn over and gently lift the mould off the panna cotta. Top with fresh figs and drizzle with honey. Garnish each plate with a cheese crisp and serve.
Rate This Recipe