OUR RECIPES > Cheese-lovers' corner
Mini panna cotta with Fromager d’Affinois Double Cream cheese
For the panna cotta
– 25cl (1 cup) of whipping cream
– 100g (3.5 oz) of Fromager d’Affinois Double Cream cheese
– 1 gelatin leaf (2g)
For the crumble topping
– 50g (1/4 cup) of butter
– 50g (1/3 cup) of flour
– 50g (1/2 cup) of sugar
– 50g (1/3 cup) of ground almonds
Soak the gelatin leaf in a little cold water to soften.
Heat the cream and the Fromager d’Affinois cheese gently in a saucepan until the cheese melts. Add the drained gelatin and stir until completely melted.
Pass through a sieve if necessary and divide into 6 small glass bowls. Chill in the fridge for at least 2 hours.
Preheat the oven to 180°C.
To make the crumble topping, mix the butter, flour, sugar and ground almonds together in a mixing bowl. The mixture should resemble breadcrumbs.
Spread the crumble onto a baking sheet lined with greaseproof paper and bake for 10 minutes.
Sprinkle the crumble into the glass bowls just before serving.