Biscotti Panna Cotta Recipe
Goat Cheese, Fresh Figs, Toasted Meringue, Herb Crystals
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Ingredients
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Biscotti Panna Cotta
Method
Preparation
- 1
Prepare the Panna Cotta
In a saucepan, combine heavy cream and sugar. Heat over medium heat until the sugar dissolves. Soak gelatin sheets in cold water for 5 minutes, then add them to the warm cream mixture and stir until fully dissolved. Remove from heat and let cool slightly. Incorporate the goat cheese until smooth. Pour into serving cups and chill in the refrigerator for at least 4 hours or until set.
- 2
Prepare the Fresh Figs
Wash and slice the fresh figs in half. Set aside for serving.
- 3
Make the Meringue
Preheat the oven to 100°C (212°F). Whip the egg whites in a clean bowl until soft peaks form. Gradually add granulated sugar, continuing to beat until stiff peaks form. Pipe or spoon meringue onto a baking sheet lined with parchment paper and bake for 1.5 hours until dry and crisp.
- 4
Prepare Herb Crystals
Finely chop fresh herbs and mix with sea salt. Spread on a baking tray and let dry for about 30 minutes.
- 5
Assemble the Dish
Once the panna cotta is set, top each cup with sliced figs, a piece of toasted meringue, and a sprinkle of herb crystals before serving.
