Gorgonzola panna cotta with apple salad, walnut and balsamic

Ok, yes, I am a bit panna cotta crazy. This is a panna cotta recipe that serves as a starter. And I have to say, if you ever want a recipe for a starter that can be made well in advance, this is the recipe for that. And it even has a certain wow-factor, in my humble opinion.

Gorgonzola originates from the city Gorgonzola, outside Milan in Italy. In our supermarkets we usually find the two most common varieties, Piccante and Dolce, and in this recipe, I used the Piccante.

  • 3 gelatine leaves
  • 250 ml milk
  • 150 ml double cream
  • 150 gr gorgonzola (preferably piccante)
  • 30 gr parmesan
  • A handfull of green salad leaves
  • 4 celery sticks, thinly sliced
  • 2 granny smith apples, julienned
  • 100 gr walnuts, lightly toasted, and coarsley chopped
  • 100 ml olive oil
  • 60 ml white balsamic

Remove the gelatine from the water and squeeze off any excess liquid. Place in the cream mixture and stir until combined. Strain and pour into 4 dariole mould. Cover with cling film, and refrigerate for a minimum of 6 hours until set.

For the salad, mix together salad leaves, celery, apple and walnuts. Whish oil and balsamic to a smooth dressing, and pour over the saalad.

To serve, slide each panna cotta on to a individual plates, garnish with the salad.

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