A creative twist on an Italian favourite, this blue cheese panna cotta uses gorgonzola cheese and NZ Agar to achieve its creamy texture.
1 1/2 tsp Agar powder
250ml pouring cream
150ml thickened cream
150g creamy gorgonzola cheese, chopped
* Pudding may ‘sweat’ when weather is humid. To prevent this, you may dissolve 1 tsp of corn starch (corn flour)with the agar into the liquid that you are cooking
4 figs, quartered (or other fruits)
2 cups rocket leaves
1/4 cup walnuts, toasted
2 tbsp olive oil
1 tbsp balsamic vinegar
Line 4 ramekins with wrapping film. Place the creams in a saucepan, sprinkle with the Agar and combine with a whisk. Let stand for 5 minutes to allow Agar to swell. Warm on medium heat until boil is reach, then simmer the mixture for 2-3 minutes while stirring, until the consistency changes slightly, indicating that the Agar is dissolved. Remove from heat and whisk in the cheese. Stir until well combined. Pour into prepared moulds, cover and chill for 20 minutes.
To prepare the salad, mix the oil & vinegar together, season and toss over the remaining ingredients.