Bosc Pear Panna Cotta with Blue Cheese Foam and Walnut Dragee
QimiQ Benefits
- Quick and simple preparation
- Guaranteed stable and compact
- Saves time and resources
- Full creamy taste with less fat and cholesterol
- All natural, contains no preservatives, additives or emulsifiers
- Real dairy cream product, cannot be over whipped
Minutes
25
Difficulty
easy


Ingredients
For 10 portions
For the panna cotta
330g
QimiQ Classic
280g
Bosc pears
g
Butter, as required
Brown sugar, as required
50g
Sugar
50g
Pear liquor
50ml
Lemon juice
For the blue cheese espuma
198g
QimiQ Whip
312g
Blue cheese
325g
Milk
170g
Mayonnaise 80 % fat
10ml
Lemon juice
For the walnuts
100g
Walnuts, halved
25g
Sugar
10ml
Water
5g
Butter
Preparation
- For the panna cotta: poach the pears, chop roughly and sauté in buter and brown sugar. Allow to cool.
- Burr mix the QimiQ Classic with the sugar, liquor and lemon juice until smooth. Fold in the chopped pear.
- Pour into molds or dessert glasses and chill for at least 4 hours, preferably over night.
- For the cheese espuma: blend the cheese, milk, mayonnaise and lemon juice until smooth.
- Add the QimiQ Whip and continue to blend smooth (strain if necessary).
- Pour the mixture into a 1 litre Gourmet Whip bottle, screw in two chargers and shake well. Chill for at least one hour and shake well before using.
- For the walnuts: roast the nuts. Bring the sugar and water to a boil and stir consistantly. Add the walnuts and continue to stir until the nuts are completely coated. Stir in the butter and allow to cool.
- To assemble the dessert, top the pear cotta with the cheese espuma and decorate with the drageed walnuts.