Roasted Garlic and Reggiano Panacotta

I was inspired by a sub-par restaurant experience I recently had to make this third (and I think, best) instalment in my 3 chapter IMBB series. I ordered a divine-sounding Roast Garlic Custard, and this dish is exactly what I was hoping I'd get, but didn't.

I love, love, love the way this turned out! This is definitely one of those little discoveries that makes up for all the failed attempts in the kitchen! make this as the starter for your next dinner party. Your guests will propose marriage! It is a perfect blend of cool and creamy, cheesy and garlicky. And. It spreads on warm bread like a dream!

Ingredients:

1 whole head garlic, anointed with 1 tsp good olive oil, wrapped in foil, roasted and then left to cool
1 cup heavy cream
1 cup whole milk
1 crushed clove fresh garlic
1/2 tsp fresh ground pepper
1/2 tsp good sea salt
1 pkg gelatin
100 grams good reggiano, grated fine

Whiz cream, milk and roasted garlic in a blender. Don't worry if there are some chunks of garlic left, they add character to the dish.  Heat cream in a heavy-bottomed pot over medium-low heat with gelatin,  crushed clove, salt and pepper. When it is sufficiently warm, and the gelatin has dissolved, stir in the finely grated cheese. 

When cheese is thoroughly melted, use a fork to fish out the crushed clove. If you miss some small bits, don't worry. Pour warm mixture into little individual glasses ( I use Ikea candle holders that cost $0.50 each!) and chill until set.

Serve with warm (or toasted) crusty rye or multigrain bread. Try not to eat it all at one sitting.

Comments

[tanvi]

goodness this looks amazing! i will be making it, soon!

[Nicky]

Hi there! I've been wanting to try some savory panna cotta for a long time. We made roasted garlic a few weeks ago, which I really enjoyed... another reason for trying your recipe. BTW, I very much like the pictures of all your different jelly recipes :)

[Lyn]

Nicky, Tanvi

Give it a go. I think you'll like it. If you increase the gelatin a little bit, you'll be able to bring the set panacotta back to room temperature without it melting. I think you really get much more of the rish flavour at room temperature.

Good luck with it and let me know how it turns out.

[josie]

oh, man. this looks so incredibly good. i love your recipes!

[Hande]

I made a parmiggiano panna cotta a while back and now I wonder why I didn't think of adding garlic to it. Have a dinner party tomorrow, this will be the opener!

[MM]

Wow, that looks fantastic. Fabulous innovation. Love it!