Boyne Valley Blue Cheese Pannacotta

Published on: 24th April 2019 @ 3:33 PM


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

Boyne Valley Blue Cheese Pannacotta

Ingredients

For the Panna Cotta

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 pannacotta on top of the beetroot slices

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