VITTORIA ALATA
Vittoria Alata cheese panna cotta
INGREDIENTS
FOR THE PANNA COTTA
200 g cooking cream
100 g fresh milk
450 g grated Vittoria Alata cheese
14 g of gelatine
3 g salt and pepper
FOR THE DISH COMPOSITION
4 slices of soft bread
Saffron flowers
FOR THE POACHED EGG
4 eggs
Salt
Vinegar
extra virgin olive oil
PREPARATION
FOR THE PANNA COTTA
Combine and bring cream + butter and cheese to 80°C.
Blend with an immersion blender.
Combine and dissolve the soaked isinglass.
Pour into silicone molds.
Leave to harden for a few hours in the refrigerator.
When serving, remove from the mold.
DISH COMPOSITION
Cut the bread into the shape of the panna cotta mould.
Toast it in a non-stick pan.
Place the warm bread on the plate.
Arrange the panna cotta.
Decorate with herb flowers (excellent with truffle shavings).
FOR THE POACHED EGG
Boil a saucepan of water and a drop of wine vinegar.
Make a swirl with the fork and dip in a whole egg to cook it for 2-3 minutes.