Panna cotta roquefort and raw ham

Recipe: Panacotta Roquefort and raw ham

Panacotta roquefort and raw ham recipe, a Roquefort recipe for a starter with character, you are going to love this starter. A recipe with this parsley cheese that is Roquefort, the sweetness of panacotta with the taste of Roquefort, ideal for an aperitif, you can taste it with a teaspoon. Raw ham, molded for this recipe on a piping cone, in order to give it a little height, I added a little salad for the color.

Recipe ingredients

  • Panacotta Roquefort and raw ham recipe for 4 people:
  • 25 cl of fluid cream
  • 110 g of Roquefort
  • 0.5 g Agar agar
  • 10 g salad
  • 4 walnut kernels
  • 1 teaspoon of pine nuts
  • 2 slices of raw ham


  1. Heat the cream.
  2. Add the Agar agar and let boil for one minute.
  3. Cut the Roquefort into cubes, then place it in the crème brûlée.
  4. Let the cheese melt, then wait half an hour before pouring into your verrines.
  5. Place the verrines in the refrigerator for one hour.
  6. Cut the ham slices in half.
  7. Roll the ham on a socket cone, to give it a cone shape.
  8. Gently place the cone of ham on the panacotta taken.
  9. Toast the pine nuts in a dry pan.
  10. Cut the walnut kernels in half.
  11. Place the pine nuts and kernels in each verrine.
  12. 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 and raw ham.

My favorite wine for this recipe: Rasteau rouge Grape Grenache, Syrah, Cinsault
Temperature between 17 ° and 18 °

Cut the cheese Melt the Foquefort Add the cream Ready glasses Zoom

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