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Goats Cheese Panna Cotta with Confit Tomato

Restaurant Amuse, 64 Bronte St, East Perth

Panna Cotta Ingredients

 

160gm Woodside Swag

260gm cream

260gm milk

10gm sugar

6 leaves gelatine

 

Method

Bring milk, cream and sugar to the boil.

Add goats cheese and stir until melted.

Add gelatine, stir until combined then pour into moulds and leave to set.

 

Confit Tomato Ingredients

 

10 tomatoes

5gm thyme

5gm sugar

5gm salt

Cracked black pepper

 

Method

Blanch, peel and seed the tomatoes. Cut into quarters.

Lay quarters on a tray, season with sugar, salt and black pepper.

Place in oven at 100C for two hours

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