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Blue Cheese

d'Arry's Blue Cheese Panna Cotta

Nestled in the heart of South Australia's McLaren Vale wine region, d'Arry's Verandah Restaurant at d'Arenberg winery is in an idyllic spot for lunch. The dynamic duo of chefs, Peter Reschke and Nigel Rich, concentrate on serving the freshest seasonal offerings from the region when they are at their mouth-watering best.  The restaurant is also open in the evenings for group bookings by arrangement.

This Blue Cheese Panna Cotta is one of d'Arry's all-time favourites and is a perfect showcase for King Island Dairy's Endeavour Blue.

www.darenberg.com.au

Ingredients

  • 8g sheet gelatine
  • 500ml buttermilk
  • 500ml cream
  • 250g King Island Dairy Endeavour Blue Cheese, crumbled
  • 40g Parmesan grated
  • 1 bay leaf

Method

Soak the gelatine in cold water until soft. Squeeze out excess water. Set the softened gelatine sheet aside. Combine remaining ingredients in saucepan and bring to the boil. Remove from the heat and discard the bay leaf. Add the gelatine sheet and whisk until dissolved. Pass through and sieve, pour into serving glasses and refrigerate until set.

Serving suggestion

Serve with pear chutney, walnut bread and a rocket salad with balsamic dressing.

d'Arry's Blue Cheese Panna Cotta

Preparation time:
15 minutes (plus refrigeration time)

Cooking time:
5 minutes

Serves:
12 as an entree

Products used:
King Island Dairy's Endeavour Blue, Mil Lel Parmesan

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