Preview

Parsnip and espelette panna cotta, old cheddar and goat cheese crumble

Salted

A comforting parsnip and Espelette chilli panna cotta topped with a cheese crumble.

Note

For the best results, leave the crumble out overnight at room temperature the night before cooking.

Ingredients

Recipe for 12 Tapas

Parsnip panna cotta

400 Ml

Milk

250 Gr

Parsnip

5 Leaf(ves)

Gelatin

150 Ml

Plain greek yogurt 0%

150 Ml

35% whipping cream

3 Pinch(es)

Espelette pepper

Cheddar and goat's cheese crumble

35 Gr

Old cheddar

70 Gr

Dry goat

100 Gr

Flour

4 Turn(s)

Fresh ground black pepper

1 Pinch(es)

Salt

25 Gr

Butter

8 Sprig(s)

Chives

Preparation time: 45 min

Preheat your four at 425 °F

Preparation

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.
Plating

Simply garnish the panna cotta with the crumble and chives.