Pannacotta with munster cheese, tomato tartar and hazelnut crumble
Ermitage cheese used : Munster
- 150g of Munster Ermitage
- 25cl of liquid cream
- 15cl of milk
- 2 gelatin sheets
- 2 tomatoes
- olive oil
- 25g of powdered crushed hazelnuts
- 1 onion
- 40g of freshly grated parmesan
- 30g of wheat flour
- 50g of butter
- 10g of crushed hazelnuts
- Soak the gelatine in a large bowl of cold water for 10 minutes.
- In a saucepan, pour the milk, cream and the Munster cheese cut into small pieces. Add pepper and bring to a low boil, stirring often so that the Munster cheese does not stick to the bottom of the pan. Add the drained gelatine leaves and stir until the gelatine has melted. Pour into 6 verrines. Leave to cool, then place in the fridge for at least two hours, ideally overnight.
- For the hazelnut crumble, mix together the coarsely chopped roasted hazelnuts, hazelnut powder, flour and Parmesan. Add the chopped butter and mix gently with your fingers. Pour onto a baking tray and bake for 10-15 minutes in a preheated oven at 190°C. Put to one side.
- Bring a pan of water to the boil. Cut a slit in the base of the tomatoes and plunge them into boiling water. Stop cooking by plunging them into ice water. Remove the skin from the tomatoes, then the seeds, and cut the flesh into small cubes.
- Finely chop the spring onion, add parsley and mix with the diced tomatoes. Drizzle with olive oil and season.
- Spread the tomato tartar over the Munster cheese verrines, sprinkle the crumble on top and enjoy quickly.
Use lightly roasted whole hazelnuts for an even more delicious taste!