Panna cotta roquefort

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

1. Heat the cream.
2. Add the agar-agar and let it 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 the verrines.
5. Place the verrines in the refrigerator for one hour.
6. Form the duck breast around a cone.
7. Gently place the cone of duck breast on the panacotta.
8. Fill a stick mold with powdered Parmesan, like the recipe here.
9. Place the Parmesan sticks in each verrine.
10. 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