Parmesan Panna Cotta with Fig and Tyrolean Bacon Crunch

20 minutes preparation / 180 minutes rest

20 minutes preparation / 180 minutes rest

Ingredients for 4 portions:

500 ml heavy cream
5 leaves gelatine
100 g parmesan, grated
pinch of sugar, pinch of salt
1-2 tbsp lemon zests
fleur de sel

Bacon-crunch-topping:
75 g HANDL TYROL ham cubes
20 g pistachios
20 g pine nuts
1 chili, fresh
rosemary, fresh
olive oil
1 tbsp honey
2-4 figs

Level of difficulty:

Beginner

In a small pot: bring 500 ml heavy cream to a simmer. Season with a pinch of sugar and salt and let it simmer for 5 minutes. In the meantime, soak 5 leaves gelatine in cold water.
Remove the pot from the oven and add the grated parmesan, stir it in well.
Drain / squeeze the soaked gelatine and add to the warm cream. Stir well until the gelatine dissolves.
Blend the cream briefly and then fill it into the glasses/bowls. Put the glasses in the fridge for min. 3h to let the cream set.
Cut the fresh chili pepper into fine rings. Chop the fresh rosemary finely. Heat a pan and fry the bacon cubes with pistachios and pine nuts. Stir in the chili and rosemary and toss briefly. Remove from heat.
Wash and halve the figs. Heat some olive oil and 1 tablespoon of honey in a pan. Carefully fry the fig halves on both sides. For extra flavour, add a sprig of rosemary while roasting.
Serve the cooled panna cotta with honey figs and the bacon-crunch-topping. Garnish with fleur de sel, a drizzle of olive oil and rosemary.

Tip: garnish with fleur the sel, a splash of olive oil and rosemary.