250 ml liquid cream
50 g sweet bluecheese
4 g isinglass
n.15 Gentilini chocolate Osvego
150 ml Barolo Chinato
n.2 spoons of sugar
n.1 spoon of Extra Virgin Olive Oil
A pinch of salt
1. First prepare the reduction of Barolo Chinato by pouring it into a saucepan with sugar and cooking over a very low flame until a fairly dense reduction is obtained.
2. Pass Gentilini chocolate Osvego to the mixer without reducing them to powder: they must be in medium-small pieces.
3. Prepare the salted panna cotta: soak the isinglass in cold water.
4. In the meantime, heat the cream with the gorgonzola cheese pieces, a pinch of salt and a little pepper: stir constantly and bring to a boil.
5. Turn off the heat, squeeze the isinglass very well and add it to the cream: mix until it’s completely dissolved.
6. Immediately after add 5 tablespoons of Gentilini biscuits reduced to crumble.
7. Pour into mignon portions and let it cool for 15 minutes.
8. Then cover the surface of the containers and place them in the refrigerator so that the mixture is congealed: it takes at least 1 hour.
9. Prepare the thyme crumble with the biscuits: heat a non-stick pan, add a tablespoon of oil and pour the remaining biscuits by adding immediately a little ‘pepper and plenty of thyme.
10. Blanch over medium low heat for about one minute while stirring constantly.
11. Let it cool for a few minutes.
12. Decorate the salted panna cotta with the crumble and the reduction of Barolo Chinato.
13. When the panna cotta is compact, place it on the plate