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)