Panna cotta isn’t just for dessert anymore. This savoury version features Asiago on a bed of poached figs. A drizzle of balsamic vinegar completes this chilled Italian-inspired treat.
- 1 tsp. unflavoured gelatin
- 1 cup Natrel Organic 3.25% Milk
- 3 sprigs fresh rosemary
- 1 cup grated Asiago cheese
- 1 cup finely chopped dried black mission figs
- ½ cup cup orange juice
- Good quality balsamic vinegar
- Salt and pepper, to taste
- Wipe 2 silicone ice cube trays with vegetable oil.
- Place 2 tbsp of water in a small cup. Sprinkle gelatin over the surface. Set aside.
- In a small saucepan, bring the milk and rosemary sprigs to a simmer over medium heat. Turn off heat, cover and let the rosemary infuse for 10 to 15 minutes.
- Remove the rosemary and reheat the milk, just until bubbles form at the edges.
- Add the Asiago cheese and stir until completely dissolved. Remove from heat. Switch to a whisk. Add the gelatin and whisk until completely smooth. Season with salt and pepper to taste.
- Pour milk mixture into a glass measuring cup. Pour into the silicone ice cube trays, making sure not to overfill.
- Refrigerate for at least 4 hours or overnight.
- Meanwhile, in a small pan over medium-high heat, bring the figs and orange juice to a boil. Immediately remove from the heat. Cover and let sit for 10 minutes.
- Mash figs and juice with a fork to form a chunky paste. Cool and store in an airtight container until ready to assemble the appetizer.
- Smear 1 generous teaspoon of fig paste into the bowl of a wide-mouthed soupspoon.
- Unmold one panna cotta and place it in the centre. Drizzle with balsamic vinegar. Serve immediately.