Boyne Valley Blue Cheese Panna Cotta

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Boyne Valley Blue Cheese features again in another wonderful recipe from Matthias Ecker. This delicious summer dessert serves four people but after you've had one, you'll want to have another.

Ingredients

For the Panna Cotta

120ml milk

2 x Gelatine Leaves

85g Natural Yogurt

65g Boyne Valley Blue Cheese

Salt & Pepper

For the Beetroot Pickling Liqueur (3 different colours)

2 x Red Beetroot 

2 x Golden Beetroot

2 x Candied Beetroot

200ml Rice Wine Vinegar

200ml Water

200g Sugar

1 Bay Leaf

10 x Peppercorns

20g Coriander Seeds

2 x Star Anise

10 x Juniper Berry
 

 

Method

Panna Cotta

• Lightly oil four ½ cup (125ml) dariole moulds (or ramekins)
• Soak the gelatine leaves in cold water for 5 minutes

• Place the milk in a saucepan over medium heat and bring to just below boiling point
  
  
• Blend all of your blueberry layer ingredients in your food processor until creamy. Add your blueberry mixture to your cake pan.
  
  
• Remove from heat and whisk in cheese and yoghurt
  
  
•  Squeeze any excess water from the gelatine, then add leaves to the cream mixture and stir to dissolve
• Pour into prepared moulds, cover and chill. It is best to chill overnight
  
  

Beetroot Liquere

• Combine all of the ingredients in a small saucepan  and bring to a simmer over low heat, allowing the sugar  to dissolve
  
  
• Cool and strain through a fine-mesh sieve. Use immediately, or refrigerate for up to 1 month
  
  
• Slice the 2 red, the 2 golden and the 2 Candied Beetroots as finely as possible. Place each colour into a bowl and divide the pickling liqueur over the beetroot
  
  
•  Serve the panna cotta on top of the beetroot slices

This recipe originally appeared in the Irish Maritime Festival booklet.

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