Panna cotta at the Ami du Chambertin

 


Panna cotta at the Ami du Chambertin

Ingredients

1 Friend of Chambertin with raw milk

1/2 L cream

2 sheets of gelatin

2 beautiful endives

4 figs

30 cl red wine

2 tbsp honey

10 g butter

PANNA COTTA

Remove the rind from the cheese and set aside. Heat the cream, add the heart of the cheese, dilute and add the gelatine. Season to taste. Pour into two soup plates and refrigerate for at least 3 hours.

FIGS

Cut the figs into quarters, cook part of them in butter on each side, quickly searing them so that they remain firm.

ENDIVE

Do the same with the endives but take the time to cook them gently to the core. Set cooked fruits and vegetables aside at room temperature.

CARAMEL

Make a caramel with the honey and pour in the wine to reduce it. Obtain a syrupy texture.

TRAINING

Spread the rind of the cheese quite thinly between two sheets of baking paper and bake them at 180 degrees for 7 minutes. Arrange the elements on the side of the plate and pour the coulis over your panna cotta à l'Ami du Chambertin.

 

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