Recipes

Panna cotta, fig and walnut verrine

4 pers.
15 min
10 min
1 hr
Verrine panna cotta, figues et noix

Ingredients for :

4 people
Plain Whipped Cheese with Guérande Sea Salt
150 g Plain Whipped Cheese with Guérande Sea Salt
UHT Cream 30%
30 cl UHT Cream 30%
Gelatin
4 Sheets Gelatin
Walnut
20 g Walnuts
Dried fig
200 g Dried figs
Honey
6 Teaspoons Honey
Cornsalad
20 g Cornsalad
Pepper
1 Pinch Pepper

Method :

  1. Heat the Madame Loïk Fromage Fouetté with the cream over a low heat.
  2. Season with salt and pepper and whisk until smooth.
  3. Meanwhile, soften the gelatine leaves in a bowl of cold water.
  4. Squeeze the leaves dry and add to the hot mixture.
  5. Pour into verrines and chill for at least 1 hour.
  6. Meanwhile, bring the honey to the boil and dip in the walnuts. Leave to brown.
  7. Cut the dried figs into slices.
  8. When the walnuts are golden, add the figs, mix and spread over the panna cottas.
  9. Finish by adding a few lamb's lettuce leaves.
  10. Season with pepper and salt and serve.

Paysan Breton tip

En saison, utilisez des figues fraîches à la place des figues séchées.

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