Mini Panna Cotta with Fromager d’Affinois Le Fromager

For the panna cotta​

• 25cl of whipping cream​
• 200g of Fromager d’Affinois Le Fromager​
• 1 gelatin leaf (2g)​

For the crumble topping ​

• 50g of butter​
• 50g of flour​
• 50g of ground almonds

1. Soak the gelatin leaf in a little cold water to soften.​
2. Heat the cream and the Fromager d’Affinois Le Fromager cheese gently in a saucepan until the cheese melts. Add the drained gelatin and stir until completely melted.​
3. Pass through a sieve if necessary and divide into 6 small glass bowls. Chill in the fridge for at least 2 hours.​
4. Preheat the oven to 180°C.​
5. To make the crumble topping, mix the butter, flour, sugar and ground almonds together in a mixing bowl. The mixture should resemble breadcrumbs.​
6. Spread the crumble onto a baking sheet lined with greaseproof paper and bake for 10 minutes.​
7. Sprinkle the crumble into the glass bowls just before serving.