Pyengana Cheddar Panna Cotta
With onion vincotto marmalade and toasted sourdough
Inspiration:
Pyengana is my favourite Australian cheddar, sharp and full flavor.
I love a good soft cheese with sourdough, this is the perfect way to enjoy cheddar as a creamy spread. You can prepare this dish well in advance, it is great for a dinner party or afternoon snack with a glass of wine.
Chefs Tips: The Pyengana cheddar can be replaced by any other quality cheddar if you like.
The panna cotta can also be set in flat bowls, ramekins or even jars.
Vincotto is a reduction of fresh grape juice reduction, this can be replaced with balsamic vinegar and sugar
Vincotto and silicone moulds can be purchased from gourmet food store (we use Essential ingredient)
4 serves
Ingredients:
Panna Cotta
100g Pyengana cheddar
200g Thickened cream
3g Gelatin sheet
2g Sea salt
Onion Marmalade
500g Brown onion sliced thinly
50ml olive oil
5g Yellow mustard seeds
150ml Vincotto
6g Sea salt
To serve
½ loaf sourdough
Extra olive oil for frying
Extra Pyengana grated over
Fresh thyme (optional)
Method:
1. To make marmalade place saucepan on medium heat add olive oil. Once hot add sliced onions and sauté on a medium heat.
2. Sweat onions so they caramelize stirring every 2 minutes until they are a medium to dark brown
3. Once onions are browned add vincotto, salt and mustard seeds cook on a low heat until most of the liquid is reduced, Cool down and store in fridge until needed
4. To make the panna cotta soak gelatin sheet in cold water for 5 minutes
5. Place cream into a small saucepan, cook on medium heat and bring to the boil
6. Squeeze excess water from gelatin (so you don’t dilute your mixture) and whisk into cream mixture
7. Whisk in salt and grated cheddar, transfer to milkshake and blend smooth.
8. Pour mixture into silicone hemisphere moulds to set. Set in the freezer for 1 hour or until firm enough to turn out of the silicone moulds.
9. To serve, slice sourdough thin and pan fry in olive oil until golden brown, place the panna cotta in the centre of the plates, top with generous amount of onion marmalade, fresh thyme leaves, grated cheddar and warm sourdough on the side.