Pannacotta with Canadian Brie and yogurt, strawberry soup with passion fruit juice
1/4 lb (115 g) Canadian Brie
1/3 cup (75 ml) plain yogurt
3/4 cup (175 ml) 35 % cream
1/3 cup (75 ml) sugar
1/2 sachet (8 g) gelatine
1 pint (250 g) strawberries
1 cup (250 ml) passion fruit juice
1/2 tsp (2 ml) cornstarch
1 tbsp (15 ml) water
Remove the rind from the Brie with a hot knife.
Heat the Brie and the yogurt in a bain-marie (a heatproof bowl placed over a pan of gently simmering water) for about 5 minutes, stirring to mix with a wooden spoon until creamy.
In a saucepan, heat the cream and the sugar. When it comes to the boil, pour it over the cheese and yogurt. Reheat in the bain-marie if necessary to melt the cheese completely.
Dissolve the half-sachet of gelatine in a little water. Heat for a few seconds in the microwave until completely dissolved. Immediately pour into the pan containing the still-hot cream and cheese mixture.
Pour into small moulds or ramekins. Place in the refrigerator and leave to chill for 2 to 3 hours.
Hull and quarter the strawberries.
Bring the passion fruit juice to the boil.
Meanwhile, mix the cornstarch with a little cold water, pour into the juice and stir well. Pour into a container and let it cool.
Once the juice is cold, add the strawberries.
Turn out a pannacotta into the middle of each plate and pour the strawberry soup around it.
Complementary Wines: Framboise (raspberry), Fruit Wine: Strawberry, Late Harvest Muscat, Mead: Melomel, Sherry Cream
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