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Blue Cheese Pannacotta

Beautiful dessert with strong savoury tendancies


  • Olive oil, to grease

  • 375ml (1 1/2 cups) milk

  • 375ml (1 1/2 cups) thin cream

  • 70g (1/3 cup) caster sugar

  • 1 vanilla bean, split

  • 80g blue-vein cheese (King Island Roaring Forties brand), finely chopped

  • 2 tbs boiling water

  • 3 tsp powdered gelatine

  • 2 ripe packham pears, halved, cored, thinly sliced lengthways, to serve


  • 1.

    Brush eight 125ml (1/2 cup) capacity metal or plastic dariole moulds with oil to lightly grease. Place on a tray. Combine milk, cream, sugar and vanilla bean in a saucepan over medium heat. Cook, stirring occasionally, for 10 minutes or until sugar dissolves. Remove from heat.

  • 2.

    Add blue cheese and stir until cheese melts. Strain mixture through a fine sieve into a large heatproof glass bowl.

  • 3.

    Place water in a small heatproof bowl. Sprinkle with gelatine and whisk with a fork to remove any lumps. Set aside for 3 minutes or until gelatine dissolves and mixture is clear.

  • 4.

    Gradually whisk the gelatine into the cream mixture until well combined. Ladle mixture equally among prepared moulds. Cover with plastic wrap and place in the fridge for 6 hours to set.

  • 5.

    Dip moulds, 1 at a time, into hot water for 1-2 seconds, then turn onto serving plates. Serve with pear slices.


Recipe sourced from: Good Taste - April 2004, Page 56 - Recipe by Rodney Dunn

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