Gorgonzola panna cotta with pear and nuts
The Panna Cotta has endless variations. With our recipe, prepare one with gorgonzola, pears and walnuts. You will discover new flavors.
1. Soften the gelatine leaves in cold water. Pour the single cream into a casserole. Add 120 g of finely chopped gorgonzola. Heat on low until the cheese melts completely. Remove from fire.
2. Drain the gelatine leaves carefully and let them melt in the gorgozola cream mixture. Divide the cream into 6 small jars and refrigerate for two hours.
3. Wash and dry the pears. Cut them into quarters and remove the core and the seeds. Cut the quarters into strips and sprinkle with lemon juice. Cut the remaining gorgonzola into six small slices.
4. Divide the pear slices, the walnut kernels and the slices of gorgonzola into jars. Give it a dash of pepper and serve immediately.
Photo credit : Sucré Salé
