Soft cheese panna cotta with pineapple and raspberries

Name: Soft cheese panna cotta with pineapple and raspberries
Yield: Serves 6
Ingredients: 300 g soft Brillat-Savarin cheese; ½ fresh pineapple, skin removed; 150 g sugar; 1 teaspoon chopped pistachios (optional); 175 g fresh raspberries; 3 tablespoons Malibu liqueur; 300 ml double cream; 1 vanilla pod, split with seeds removed and reserved; 6 g vege-gel; 125 g caster sugar; 1 piece of lemon peel

Preparation info

Serves
6

Difficulty
Easy

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Brillat-Savarin is a soft French triple-cream cheese and very moreish. It is creamy in texture, which makes it ideal for panna cotta. For me, Del Monte pineapples are the juiciest and sweetest, but they are expensive.

Ingredients

300 ml double cream
1 vanilla pod, split with seeds removed and reserved
1 piece

Dessert
Vegetarian
Gluten-free

Method

Place the cream in a pan with the vanilla pod, seeds, lemon peel and sugar. Heat until boiling, then remove and leave to infuse for 20 minutes. Remove the vanilla pod and lemon peel from the cream and sprinkle over the vege-gel. Slowly reheat the cream, whisking well and constantly until the mixture thickens. Remove from the heat, whisk in the cheese, then quickly pour into six oiled moulds or