Panna cotta with ewe's milk cheese and Comté biscuits

Brown balsamic vinegar cream Spheres

4 pers

1 h

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LIST OF INGREDIENTS

Panna cotta

500 g milk

250 g fresh ewe’s milk cheese

150 g roasted hazelnuts

6 gelatine leaves

Comté biscuit

150 g flour

150 g butter

100 g grated Comté cheese

Presentation

300 g Comté cheese

100 g white chocolate

Sichuan pepper

6 brown balsamic vinegar cream Spheres

Step 1

Panna cotta

Soak the gelatine in cold water for a few minutes.

Infuse the roasted hazelnuts in the hot milk, cover with cling film and leave to cool for 2 hours. Strain and reheat the milk. Stir in the ewe’s cheese and blend. Add the drained gelatine.

Strain the mixture through a fine sieve and pour into silicone moulds (80 g to 90 g per mould). Set aside in the fridge.

Step 2

Comté biscuit

Mix the flour with the grated Comté cheese, then add the softened butter. Leave to rest in the refrigerator. Roll out and cut into discs 5 mm thick (slightly larger than the panna cotta). Cook at 160°C for 12-15 minutes.

Step 3

Presentation

Place a biscuit in the centre of the plate and top it with the panna cotta. Grate a few shavings of Comté cheese and white chocolate onto the dish. Add a sprinkle of Sichuan pepper and carefully place a brown balsamic cream Sphere on top.

Panna cotta with ewe's milk cheese and Comté biscuits

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