JARLSBERG® PANNA COTTA WITH SMOKED TROUT
Light as mousse and smooth as custard, this gorgeously textured taste experience delivers the essence of Jarlsberg in every delicious mouthful.
- 2 sheets gelatin
- 1 cup 3.25% milk
- 1 cup 35% cream
- 1 spring fresh thyme
- ¼ tsp salt
- ¼ tsp freshly ground pepper
- 100 g Jarlsberg®, finely grated (about 1 cup)
- 150 g smoked trout
- croutons or crackers
In a bowl of cold water, soften the gelatin sheet for 5-10 minutes. Meanwhile, in a small suacepan, warm the milk, cream and thyme over medium heat. When steam starts to rise, add the salt and pepper, remove and discard the thyme.
Once boiling, lower the heat and add the gelatin, stirring constantly for about 2 minutes to dissolve. Add the Jarlsberg gradually, making sure that it melts as you go along. Once the cheese is well incorporated, remove from heat and let stand for a few minutes.
Pass the liquid through a fine mesh sieve, and discard any cheese solids remaining in the sieve. Pour the strained liquid into 6 or 8 ramekins.
Place the ramekins on a tray or a baking pan to be sure they remain level while cooling. Cover the tops loosely with plastic wrap and let set for at least 4 hours.
Serve with smoked trout, croutons and peppery microgreens.