As it celebrates 40 years of its PDO this year, Ossau-Iraty never ceases to surprise us! With ancestral know-how, rich in the peculiarities of its original terroirs – Béarn and the Basque Country -, this uncooked pressed cheese, made from raw, pasteurized or thermized whole sheep's milk, is the must-have for fall / winter 2020/2021! Let yourself be enchanted by its sweet taste signature made with good sheep's milk. 100% local, he reinvents panna cotta in an unexpected dessert, fondant.
Panna Cotta with PDO Ossau-Iraty and hazelnut crumble
Preparation time : 15 minutes
Cooking time : 10 minutes
Difficulty level : easy
For the panna cotta: 250 g of whole milk, 250 g of liquid cream, 100 g of PDO Ossau-Iraty, 1 g of Iota (gelling agent)
For the crumble: 100 g of flour, 100 g of butter, 100 g of ground almonds, 70 g of sugar. Hazelnuts, pine nuts, almonds, white sesame. Salt, pepper, Espelette pepper
For the sorbet: 75 cl of Sauternes, 150 g of sugar, 1 stick of cinnamon.
In the oven!
Heat the milk, the cream, the PDO Ossau-Iratyand Iota at 80 ° for 5 minutes. Pour into the verrines and chill in the refrigerator. Mix all the crumble ingredients after roasting the seeds and then crumble on a baking sheet. Bake for 10 minutes at 180 °. Let cool. Flambé the Sauternes wine then add the sugar and cinnamon. Leave to infuse for 15 minutes then stir. When ready to serve, place a little crumble on the panna cotta and sorbet.
Original recipe from Frédéric Lafon. Photo credit @AOP Ossau-Iraty