Savoury Panna Cotta with Baby Fig Salad




1 Garlic clove, crushed

250 ml Dalewood cream

125 ml Dalewood milk

4 Thyme sprigs

120 g Dalewood Wineland Blue Brie (cut into smaller pieces)

4 Gelatine leaves

200g Baby figs

100g Baby salad leaves OR rocket

50 g Roasted, chopped walnuts

For passion Fruit Dressing:

2 Passion fruits, pulped

1 Lime, juiced and zested

45 ml Cider vinegar

30 ml Olive oil

10 ml Honey

Salt and black pepper for seasoning

For serving:

Toasted bruschettas



Place the garlic, cream, milk and thyme sprigs in a small saucepan and heat to almost boiling point then stir in the cheese to melt.  Remove from the heat and infuse for 30 minutes

Reheat the mixture and soak the gelatine leaves in cold water for 5 minutes to soften. Squeeze gelatine to remove excess water then add to the warm cream mixture. Stir well to dissolve and strain the mixture into a jug.

Lightly oil 4 X 125 ml dariole moulds and pour the mixture into the moulds. Chill for at least 4 hours or overnight. You can also pour the mixture into glasses or ramekins for serving

To make the salad dressing:

Mix together all the ingredients for the dressing and shake/mix well to combine.

Make 6 salads on 6 serving plates using the figs, salad leaves and the nuts.  Run a knife around panna cotta moulds, then turn out onto the plates.  Alternatively dip moulds briefly into warm water then turn out onto plates

Drizzle with the dressing and serve with warm bruschettas

 Courtesy of Christine Capendale

(Serves 4)