Blue Cheese Panna Cotta With Sauternes-Poached Fruits

Serves four to six

Ingredients

For the Panna Cotta

300m1/10f1 oz whole milk

300m1/10f1 oz double cream

150g/5oz caster sugar

Zest of half an orange

Zest of half a lemon

50g/2oz stilton cheese, crumbled

75g/3oz dolcelatte

Three leaves of gelatine, soaked in water

One vanilla pod (seeds scraped out)

For the poached fruit

300m1/10f1 oz water

150g/5oz caster sugar

100g/4oz ready-to-eat dried fruits (apricots, prunes, figs)

100m1/3f1 oz Sauternes (try a half-bottle of

The Society's Exhibition Sauternes, 2001 (ref N-BW1632, half-bottle £7.95)

Method

Place the milk, sugar and cream in a pan, add both zests and the vanilla pod and

bring slowly to the boil. Remove from the heat and leave to cool for five minutes. Remove the vanilla pod, and stir in the cheeses until dissolved. Pour into

individual ramekins and place in the

refrigerator to set for up to four hours. Meanwhile, bring the water, sugar and

Sauternes slowly to the boil. Add the dried fruit and simmer gently for 10 minutes.

Remove from the heat and allow to cool. To serve, demould the panna cotta by dipping the exterior of the moulds in hot water. Place on to individual serving plates,

arrange some Sauternes poached fruits

around the plate, and serve. --'

BACK TO  DESERTS RECIPES

PREVIOUS    NEXT