50 ways to Recover /-/ Blue cheese panna cotta with verjuice poached sugar plums | 50 ways to Recover /-/ Blue cheese panna cotta with verjuice poached sugar plums – The Moonblush Baker

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Creating this was a bit of R&R for myself.

After what has happen around me and my family; we all need a bit of alone time to recover in our own way. Returning to normal is never easy but we are all doing very well (thanks to all your support followers! It has made a big help). 

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However, I fall in to the 2nd category. Keeping busy, keeping busy; do not stop to think. School, shopping, cooking/baking, photo editing, blog catch up, cleaning and organizing have become the orders of the day. Reflection and rest are things I am not well versed in and I am not really ready to deal with my emotions just yet. Come to think of it, I am not ready to deal with the realities beyond the situation; I am just like everyone else. Unstable, emotional and ultimately, just being human. 

I am morn the times when the most trauma thing to happen to me was the simple bath room spider or minor car crash. I look at others who have healthier ways of recovering from terrible events with envy. However it is easy to envy the past and others; what is hard is to find the will to develop those traits yourself. 

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Thank goodness my memory has not been affected because I am holding on to the belief that the simple advice from a word documented print out holds true. Number four in the booklet but it should be number one (or at least highlighted as the last point), No one can tell you how or when you recover but allow for plenty of time to find your feet. I guess it means I can bake more selfishly can’t I?

I might make a lot of bread and cake but simple desserts like this are something of rare occurrence. It is not that I dis like these recipes but the way people describe how easily it is to get wrong has me running scared.

Who loves cheese? I do! So stay turned best if you are fan of cheese plate; I got the dessert for you. It is quick, simple, and will prove to all your foodie friends you know your stuff when it comes to flavours. 

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At its best panna cotta has a just set consistency which glides across the plate. The custard taste should not be too strong (suggesting it has been over cooked) but a compliment to the flavours the baker chooses to use. I know blue cheese may seem like an adventurous choice for a sweet dessert however here me out. The mid mellow hum of blue cheese may taste “funky” on the first go but you will be unable to put the fork down. If you are not a fan of really sweet desserts; this custard is very balanced when you pair it with late season’s sugar plums. 

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Poached in a syrup of verjuice, sugar and mid spices; the intense natural sweetness of plums and honey are all the sweeteners you need in this dessert. This is why there is only 40g of sugar in the panna cotta for 4 people but you will hardly miss this if you skipped it all together; the plum syrup is my favorite part.

If you are looking for a dessert that will get your friends tongues wagging, give it a go. It will surely make for good conversation.

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Blue cheese panna cotta

Adapted from taste.com.au

serves 4

250ml full fat milk 250ml pure cream 40g caster sugar 1/2 vanilla bean, split 60g blue-vein cheese, finely chopped, a subtle fruity one is better 20ml boiling water 1 1/2 tsp powdered gelatine Poached sugar plums in verjuice

rice bran oil

Brush 4 125ml metal mould with rice bran oil. Set aside

Combine milk, cream, sugar and vanilla bean in a saucepan over medoin to low heat. Cook this until well warmed and just below boiling.
 
Add your crumbled blue cheese and whick to combined. Strain the mixture through a fine sieve.
 
Whisk and dissolve your gelatine powder in the hot water. 

Whisk the gelatine into the cream mixture until well combined. Transfers to a jug and Divide among metal moulds. Cover with plastic wrap and place in the fridge for 6 hours to set.
 

When serving Dip each panna cotta into hot water for 1-2 seconds. Place a plate on top and quick flip it over. You may need to give a gentle wobble to get it loose. Serve with poached plums.

Poached sugar plum in honey verjuice.

500g sugar plums, de seeded 80g honey 100ml verjuice 20ml water 1 star anise ½ cardamom pod

½ cinnamon stick

In a medium sauce pan over low heat warm honey, water, verjuice, and spices till just below boiling. Leave to in fuse for 10 minutes. Strain syrup through a sieve to remove spices.

Return syrup to the stove and add plums. Bring the syrup and plums to a simmer and cook out for 10 minutes or until well soften but not mushy. Test with a knife; if it gives way when gently pressed it is ready.

Serve warmed or room temp over the panna cotta.