Robiola Panna Cotta
Panna cotta relies on gelatin, rather than eggs, to set the custard, which means there are fewer flavors competing with the cheese, milk, and cream. Dazzle guests by drizzling it with raw honey and a bit of pretty honeycomb. You'll need 6 4-ounce ramekins to make this dish.
- Vegetable oil for greasing ramekins
- 2 cups whole milk
- 3 teaspoons powdered gelatin
- 1 cup heavy cream
- 1 sprig fresh rosemary
- 8 ounces Robiola due Latti rind removed and cut or pulled into 1-inch pieces
- ⅓ cup honey plus more for serving
- 2 to 3 tablespoons raw honeycomb optional, for serving
- Wipe the insides of the ramekins with a thin layer of vegetable oil and set aside.
- Pour milk into a small saucepan and sprinkle with gelatin. Let stand 5 minutes. Meanwhile, in a medium saucepan, heat cream and rosemary over low heat. When cream steams, add cheese and whisk until it melts. Keep warm over low heat, stirring occasionally to keep a film from forming on top.
- Warm milk over medium-low heat (do not let it boil), and whisk to fully dissolve gelatin. Whisk for about 2 minutes—the milk should be warm and barely steaming. Whisk in honey until combined. Pour milk mixture into cream, stirring to combine. Discard rosemary. Ladle liquid into prepared ramekins, cover with plastic wrap, and chill for at least 4 hours in the refrigerator if serving in ramekins, or overnight if you plan to unmold them.
- To unmold, dip a ramekin into a bowl of warm water (don’t submerge it), then run a butter knife around the perimeter of the panna cotta. Invert onto a serving plate and shake gently to release. Drizzle with honey and top with a little piece of honeycomb.
Try this recipe with Mountain Maple Brie from Brush Creek Creamery in Idaho, which placed first in its category at the 2016 American Cheese Society Judging & Competition.