Blue cheese panna cotta with pear
A savoury panna cotta made with blue-vein cheese, served with thin pear slices.
Ingredients
| — | Olive oil, to grease | |
| 375 ml (1 1/2 cups) | milk | |
| 375 ml (1 1/2 cups) | thin cream | |
| 70 g (1/3 cup) | caster sugar | |
| 1 | vanilla bean, split | |
| 80 g | blue-vein cheese (King Island Roaring Forties brand), finely chopped | |
| 2 tablespoons | 30 ml | boiling water |
| 3 teaspoons | 15 ml | powdered gelatine |
| 2 | ripe packham pears, halved, cored, thinly sliced lengthways, to serve |
Instructions
Step 1 Brush eight 125ml (1/2 cup) capacity metal or plastic dariole moulds with oil to lightly grease. Place on a tray. Combine milk, cream, sugar and vanilla bean in a saucepan over medium heat. Cook, stirring occasionally, for 10 minutes or until sugar dissolves. Remove from heat.
Step 2 Add blue cheese and stir until cheese melts. Strain mixture through a fine sieve into a large heatproof glass bowl.
Step 3 Place water in a small heatproof bowl. Sprinkle with gelatine and whisk with a fork to remove any lumps. Set aside for 3 minutes or until gelatine dissolves and mixture is clear.
Step 4 Gradually whisk the gelatine into the cream mixture until well combined. Ladle mixture equally among prepared moulds. Cover with plastic wrap and place in the fridge for 6 hours to set.
Step 5 Dip moulds, 1 at a time, into hot water for 1-2 seconds, then turn onto serving plates. Serve with pear slices.