Description
This recipe is one of the most unusual that I have ever tried. It belongs to a series of salty sweetness Stelios Pallaresa where salty and sweet tastes are intertwined, creating a very unusual sensation. It has become very rasprostranennymi phenomenon in biscuits add the salt, the chocolate - pepper, etc. This recipe was for me the climax of this branch of confectionery art.
Ingredients
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Cream
600 g
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Milk
100 g
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Sugar
70 g
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Gelatin
10 g
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Blue cheese
200 g
Cooking
Soak gelatin in cold water.
In a saucepan, pour the cream, milk and sugar. Stir. Put on fire and very well heated (almost to boiling).
You then squeeze the gelatine and add it to hot cream. Very good stir so gelatin completely dissolved.
Add grated cheese and mix thoroughly. For this you can use a hand blender to achieve smooth consistency.
In order for the mass cooled off faster, you can make a cold water bath. Stir periodically to avoid the film.
When the mass becomes a bit "heavy" and distribute it in molds, cover with cling film and put in refrigerator until fully cured. In order to get Panna cotta from the molds, put them one for a few seconds in hot water. Then overturn them onto a plate.
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