August 2012 - Roquefort Panna Cotta with tomato tartar

Roquefort Panna Cotta with tomato tartar

(serves six to eight)

Ingredients:

200 g Roquefort cheese

3 gelatine leaves

350 ml cream

150 ml milk

one large tomato

three dried tomatoes

some olives

a few basil leaves

1 tbsp olive oil

1 tsp balsamic vinegar

salt and pepper

Method:

Soak gelatine in cold water. Cube Roquefort cheese, put into a sauce pan, add milk and cream and melt over low heat, stirring frequently. Take the pan off the heat, add drained gelatine and stir until melted.

Divide into six to eight glasses, cool and store in the fridge until firm.

Chop fresh and dried tomatoes, add finely chopped olives and basil, and mix in the oil, vinegar, salt and pepper. When you are ready to serve, pile the tomato tartar onto the panna cotta and serve with rocket salad and toast.