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Parmesan Panna Cotta with Fig and Tyrolean Bacon Crunch
20 minutes preparation / 180 minutes rest
Back to overview
Parmesan Panna Cotta with Fig and Tyrolean Bacon Crunch
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
Ideal for toppings: our HANDL TYROL ham cubes!
Method
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.