15th Mar 2012 - 06:13
Ingredients
Panna cotta 375g double cream 175ml whole milk 100g stilton 2.5 leaves gelatine Salad 1 - Fig 100g - Walnuts 100g - Brown sugar 50g -butter rocket 50ml -White balsamic 100ml- walnut oil 4g rocket Port Reduction Port Shallot
Preparation method
Soak the gelatine. Warm the cream milk and stilton. Add the gelatine and allow to cool. Pour in the rectangle mould to set. Wash and slice the figs into 8. Place the butter and brow sugar in a pan start to foam. Add the fig and walnuts and turn over once lightly caramelised allow to cool. Mix the walnut oil and balsamic dress the leaves. Reduce port with slice shallot and strain Recipe from the Culinary Academy
Recipe courtesy of