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easy &quick

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

Bosc Pear Panna Cotta with Blue Cheese Foam and Walnut Dragee
Bosc Pear Panna Cotta with Blue Cheese Foam and Walnut Dragee

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

  1. For the panna cotta: poach the pears, chop roughly and sauté in buter and brown sugar. Allow to cool.
  2. Burr mix the QimiQ Classic with the sugar, liquor and lemon juice until smooth. Fold in the chopped pear.
  3. Pour into molds or dessert glasses and chill for at least 4 hours, preferably over night.
  4. For the cheese espuma: blend the cheese, milk, mayonnaise and lemon juice until smooth.
  5. Add the QimiQ Whip and continue to blend smooth (strain if necessary).
  6. 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.
  7. 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.
  8. To assemble the dessert, top the pear cotta with the cheese espuma and decorate with the drageed walnuts.
Some doughy looking food

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