Parsnip and espelette panna cotta, old cheddar and goat cheese crumble
A comforting parsnip and Espelette chilli panna cotta topped with a cheese crumble.
IngredientsRecipe for 12 Tapas
Parsnip panna cotta
Cheddar and goat's cheese crumble
- Salt and pepper
Preparation time: 45 min
Preheat your four at 425 °F
Peel the parsnip and cut it into slices.
Soak the gelatine sheets in cold water.
Grate the cheddar cheese and crumble the goat's cheese.
Cut the butter into little cubes, keep refridgerated.
Finely chop the chives.
Pass the flour through a tamis.
- Parsnip Panna cotta
Bring the milk and parsnip to a boil, then reduce heat and cook for about 7 minutes. Next, pass the parsnip and milk in a blender until it's smooth. Take 500 ml of the puree and add the rehydrated gelatine, mix well and place in fridge for 5 minutes.
After 5 minutes take the parsnip mix back out, add the yogourt and cream that you pre-whipped and then fill up your ramequins with the Panna cotta mix and refridgerate.
- Cheese crumble
In the bowl of a stand mixer, pour the flour, salt, pepper, cheddar and goat's cheeses and the butter cubes. Mix all of it together for 2-3 minutes. Continue to mix until it forms little clumps. You can now transfer the mix to a baking sheet with parchment paper and cook for 5-6 minutes, remove from stove, mix and put back in for 5-6 minutes. Repeat this process 2 more times.
Once done, let cool before using.
- PlatingSimply garnish the panna cotta with the crumble and chives.
For the best results, leave the crumble out overnight at room temperature the night before cooking.