Panna Cotta with Vermont Blue Cheese and Roasted Stone Fruit

Panna Cotta with Vermont Blue Cheese and Roasted Stone Fruit
Photo by Randy Mayor

Ingredients

  • 3 peaches, each peeled and cut into 6 wedges (about 1 pound)
  • 2 cups pear nectar
  • 1 cup pitted sweet cherries
  • Cooking spray
  • 4 plums, each cut into 4 wedges (about 1 pound)
  • 3 (1/4-ounce) envelopes unflavored gelatin
  • 3 tablespoons honey
  • + 3 more ingredients
    • 1 cup (4 ounces) crumbled Vermont or other blue cheese
    • ¼ cup tawny port or other sweet red wine
    • 2 cups whole milk

Strain pear nectar through a fine sieve over a small bowl, and discard solids. Sprinkle gelatin over strained pear nectar, and let stand 1 minute. Place milk in a medium saucepan; stir in gelatin mixture. Cook over medium-low heat until gelatin dissolves, stirring constantly. Pour evenly into 8 (...

View full recipe at My Recipes

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