Servings: 4
Ease of Preparation: Medium
This recipe is part of the One BIG Recipe: Springtime Dinner [1]
Ingredients:
Green Apple Panna Cotta:
- 2 full-size or 4 half-size gelatin sheets
- 2 cups (470 ml) whipping cream
- 2 granny smith apples, pureed
- 1 vanilla bean, seeds only
- ¼ cup (60 ml) sugar
Cheddar Frico:
- 5 cups (1.2 L) sharp cheddar, grated
- 1 tablespoon (15 ml) flour
- Sliced Granny Smith apples, to garnish
Method:
For the Panna Cotta:
- Soak the gelatin in a bowl with cold water for 3-5 minutes.
- In a small saucepan over medium heat, bring the cream to a simmer.
- Add the apple puree and vanilla seeds, stirring to incorporate.
- Add the sugar, reduce the heat to low, and simmer the mixture without boiling for 10-15 minutes. Immediately remove the pan from the heat.
- Strain the hot cream mixture into a mixing bowl. Remove the gelatin from the water, squeezing it to remove excess water, and whisk the gelatin into the warm, strained cream.
- Allow to cool at room temperature for 30 minutes before pouring into jars or ramekins.
- Transfer to the refrigerator to set completely.
For the Cheddar Frico:
- In a bowl, toss together the cheese and flour.
- Heat a large non-stick skillet over medium-low heat. Sprinkle in about 1 ½ tablespoons (22 ml) of the cheese mixture to form a 4-inch (10 cm) round.
- Allow to cook until the cheese has melted and is becoming firm, 1-2 minutes.
- Using a small spatula, turn and continue to cook the frico until firm and slightly golden, 15-30 seconds more.
- Transfer to a parchment-lined plate to cool and repeat with the remaining cheese.