Feta Panna Cotta
Preparation
30’
Calories
642 Kcal
Serves
2
Difficulty
Easy
Preparation
30’
Serves
2
Calories
642 Kcal
Difficulty
Easy
Ingredients
200g DORIKI feta
200 ml cream
50 ml milk
5g gelatine sheets
White pepper
5 ml olive oil
50g fig balsamic glaze
200g DORIKI feta
200 ml cream
50 ml milk
5g gelatine sheets
White pepper
5 ml olive oil
50g fig balsamic glaze
Method
Soak the gelatine sheets in a bowl of cold water until softened.
Heat the milk and cream in a small saucepan without bringing them to the boil.
Add the crumbled DORIKI feta and stir until melted, then add the gelatine.
Blend with a hand blender until smooth.
Divide between small bowls and refrigerate until set.
Turn out onto plates and garnish with fig balsamic glaze.
Soak the gelatine sheets in a bowl of cold water until softened.
Heat the milk and cream in a small saucepan without bringing them to the boil.
Add the crumbled DORIKI feta and stir until melted, then add the gelatine.
Blend with a hand blender until smooth.
Divide between small bowls and refrigerate until set.
Turn out onto plates and garnish with fig balsamic glaze.
Enjoy your feta panna cotta!
