BLUE CHEESE PANNA COTTA, PEAR RHUBARB AND RAISINS, OATMEAL CRUMB AND CANDIED WALNUTS

Recipe by Richard Harris

Preparation Time: 30 mins

Cooking Time: 20 mins 

Makes 2 Portion/Serving

INGREDIENTS

For the Panna Cotta 

300ml Cream 

125 gm sugar 

150ml Cream, whipped to soft peaks 

150mls Milk 

1 Vanilla pod 

3gms Gelatine sheets 

100gms Blue cheese 

Pear, Rhubarb and Raisins 

1 Pear, peeled, washed and diced

1 Rhubarb Stalk, peeled, washed and diced

50g Raisins

50g Butter

50g Sugar

1 Lemon, zested

Oatmeal Crumb

½ Cup Oats

¼ Cup Flour

¼ Cup Brown Sugar

¼ Tsp. Baking Powder

50g Butter, melted

15ml Water

1Tsp. Salt

Candied Walnuts

¼ Cup Walnuts

½ Cup Caster Sugar

For the Garnish

6 Thyme Leaves

METHOD

1. To make the Panna Cotta, start by soaking the gelatine in a bowl of ice water to soften. Then place milk, vanilla, sugar and the un-whipped cream into a pot. Bring to a boil. Add squeezed gelatine and mix well. Strain into a clean bowl over ice to help cool quickly. When it is no longer warm, fold in whipped cream and crumbled blue cheese. When combined, pour into greased moulds and refrigerate.

2. For the Pears, Rhubarb and Raisins, melt butter and lemon zest with sugar in a medium pot. Once the sugar has dissolved, add the fruits and mix well. Cook until the pear is tender. Take off the heat and set aside. 

3. To make the Oatmeal Crumb, mix ingredients in a bowl and pour on to a lined baking tray. Spread evenly and bake in the oven at 180°for 25mins. Stir every 5-8mins to help get an even colour. Remove from the oven when golden and crisp. Set aside.

4. For candied walnuts, melt the sugar in a pan until golden. Pour over walnuts on a baking tray. Leave to set

5. To assemble, remove the Panna Cotta from the moulds and place on the plate. Arrange the crumb along the plate, resulting in the poached fruit. Break up the candied walnuts and garnish with thyme leaves.

Blue Cheese Panna Cotta, Pear Rhubarb and Raisins, Oatmeal Crumb and Candied Walnuts

Blue Cheese Panna Cotta, Pear Rhubarb and Raisins, Oatmeal Crumb and Candied Walnuts

Recipe by Richard Harris
Preparation Time: 30 mins
Cooking Time: 20 mins
Makes 2 Portion/Serving
Home  Richard's Recipes

Account Access