Recipe: Panacotta roquefort
Panacotta roquefort recipe, a Roquefort recipe for a starter with character, you are going to love this starter. We tasted it during the Easter holidays, a lot of people at home like every year. Professional photographers available during this long weekend, so even more decoration, I loved this kitchen with 10 hands, what happiness.
Recipe ingredients
- Panacotta Roquefort recipe for 4 people:
- 25 cl of fluid cream
- 110 g of Roquefort
- 0.5 agar-agar
- 1 teaspoon of pine nuts
- 50 g slices of duck breast
- 50 g of Parmesan for the sticks
Instructions
- Heat the cream.
- Add the agar-agar and let it boil for one minute.
- Cut the Roquefort into cubes, then place it in the crème brûlée.
- Let the cheese melt, then wait half an hour before pouring into the verrines.
- Place the verrines in the refrigerator for one hour.
- Form the duck breast around a cone.
- Gently place the cone of duck breast on the panacotta.
- Fill a stick mold with powdered Parmesan, like the recipe here.
- Place the Parmesan sticks in each verrine.
- Serve well chilled.
Preparation time: 15 minutes
Cooking time: 0 minutes
Number of people: 4
4 star rating: 1 review
What wine to drink with: Panacotta Roquefort.
My favorite wine for this recipe: Côte du Rhone red Grape Grenache, Syrah, Cinsault
Temperature between 17 ° and 18 °
Thanks to Thibaut and Janos for the wonderful photos, memory of a long weekend at Easter
Cut the cheese
Melt the cheese
Mold the duck breast
Parmesan stick
Zoom
