Panakota with... gorgonzola

Standard Panakota is prepared as follows… sugar + cream + milk + gelatine +…

Now is also a standard Panakota, but instead of sugar — salt and pepper, instead vanilla — cheese with noble mold… and everything is standard — cream + milk + gelatin..

Recipe of this Panakota from the last issue of the magazine SAVEURS. As they say — all cook immediately. This is not just tasty, but it is exquisitely delicious!!!

Preparation

Soak gelatin in cold water – take water in 10-15 times more, than gelatin.

Dice gorgonzola.

In a saucepan with thick bottom combine milk with cream, bring to a boil.

Salt-pepper.

Remove saucepan from heat, gently add gorgonzola in hot mixture and squeezed gelatin.

Whisk to get smooth mass.

Pour mixture in cream bowls / ramekins / bowls or other prettiness.

On top (for decor) sprinkle espelett – you can skip this step.

Put Panakota in the fridge at least for 6 h.

Serve ready Panakota with rye loaves, with toast, puff tongues or puff sticks.



To get out Panakota easily from molds you need to lower the mold in hot water for a moment, then move knife on the edge of the molds and carefully turn onto a plate. Or cover mold with plate and only then turn.

And you can not do this, and serve Panakota in cream bowls or molds. Moreover, the top is sprinkled with pepper.

Recipe of this Panakota is from last issue of the magazine SAVEURS.

This is not just tasty, but it is exquisitely delicious!!! As they say — immediately cook all.

Bon Appetite!!!

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