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Caramel pannacotta

Recipe of the Chef Grégory Corman

For 6 glasses 

Plain goat’s cheese spread 200g
Single cream 100ml
Sugar 30g
Gelatine One and a half leaves
For the caramel 
Sugar 100g
Single cream 100ml

Make a caramel with 100g of sugar and 1 tablespoon water. When a beautiful amber colour is obtained, pour in 100ml of cream. Whisk and cool.
Soak the gelatine in cold water.
Put the sugar and cream to boil in a pan.
Once hot, add the softened gelatine. Stir and make sure it is well dissolved. Finally add the goat’s cheese spread, and mix.
Fill the glasses with alternate layers of caramel and pannacotta mixture.
To get a nice distinction between of layers, return to the fridge for a few minutes after spooning in each layer.

Eurial products needed for this recipe :

Spreadable plain goat cheese pyramid 140g

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