Panna cotta of Asiago PDO Fresh


INGREDIENTS (2 persons)

250 gr of cream

180 gr of milk

7 gr of isinglass

180 gr of Asiago DOP Fresco cheese

60 gr of sugar

For the Crumble

100 gr rice flour

40 gr of Asiago DOP Fresco

70 gr butter

110 gr sugar

1 gr Maldon salt




Preparation time

 30 minutes


Panna cotta
In a small saucepan, heat the cream, milk and sugar to 90°C.
Add the previously soaked gelatin and Fresh Asiago PDO.
Pour the mixture into molds and let it thicken. Then, chill it in the refrigerator.

Mix all ingredients in planetary mixer with the leaf, crumble the mixture onto a baking sheet with baking paper and bake at 180°C for 10 to 15 minutes.
Apply crumble on side of panna cotta to replicate the effect of cheese crust.

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