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Panna cotta of Epoisses

This Panna cotta of Epoisses is a bold and delicious variation on a classic dessert, with creamy smoothness and tangy accents.

For true cheese lovers, we have developed a number of cheese desserts. Guaranteed to be a surprising and flavorful addition to your desserts. They look like 'regular' desserts, but nothing could be further from the truth.

Ingredients

300gMilk
150gÉpoisses
600gQimiQ bound cream

white seedless grapes
dessert wine
pear syrup with speculaas spices

Preparation

  1. Remove as much rind as possible from the Epoisses.
  2. Heat the milk and melt the Epoisses in it.
  3. Strain the mixture and keep warm.
  4. Blend the QimiQ in the food processor until smooth and add the warm Epoisses cream until you have a smooth mixture.
  5. Pour this into glasses and let cool in the refrigerator until serving.

  1. Cut the grapes in half.
  2. Put them in a vacuum bag with a little dessert wine.
  3. Cook in a water bath at 75°C for 20 minutes.
  4. Store chilled until use.

  1. Spoon some syrup onto the panna cotta and add a few grapes.
  2. Place a cheese toast on the rim of the glass.