That little silky smooth wobble of joy has been transporting diners to overpriced Tuscan villas for longer than we can imagine. While panna cotta traditionally graces dessert menus, I’ve always enjoyed putting a twist on it—and this Pecorino Panna Cotta is no exception. Who says panna cotta must be sweet and vanilla-laden? That’s a weak mindset, my friend.
Why not shake things up a bit? Who says it even has to stay in the dessert category? Enter: Pecorino Panna Cotta—a savory version that may have you questioning, “Pecorino? In a panna cotta?” Yes. Just let it happen.
Naturally, no food blog is complete without some heartfelt storytelling before we get to the recipe. But I must confess, the origins of this dish aren’t tied to nostalgic memories or passed-down family traditions. Honestly, one night while making pasta, it just clicked: “Pecorino is great with fruit, right? Cheese and fruit. Muesli and yoghurt work with fruit, but yoghurt and cheese? No way. Oh, wait… Pecorino Panna Cotta!” I tried it with friends, and they loved it—so here we are.
A Brief History You Didn’t Ask For
For those not deep-diving into culinary origins on weekends, panna cotta is thought to come from northern Italy. Literally translating to “cooked cream,” its history traces back to a time when gelatin was scarce, and fish bones were used to set the cream. Thankfully, modern cooking doesn’t require such extremes.
Though traditionally sweet, savory variations have begun to pop up. This pecorino version might not be famous yet, but that’s only because I haven’t told many people about it! Pecorino’s salty, umami-rich flavor pairs perfectly with the creamy panna cotta texture, creating a savory dish that’ll both delight and confuse (in a good way). Add some crunchy textures, sweet and tart toppings, and you’ve got yourself a breakfast or brunch masterpiece. It also stays fresh for up to three days in the fridge, so go ahead and make a batch.
The Recipe
Ingredients:
- 1 cup cream
- 1 cup grated Pecorino cheese
- 1 cup whole milk
- ¾ cup plain double cream yogurt
- 2 egg whites
- 1 tablespoon cornstarch
- Generous pinch of salt
Toppings:
- 1 banana, fried in butter
- Frozen grapes
- Strawberries, sliced
- Pomegranate seeds
- Toasted macadamia nuts
- A few handfuls of toasted muesli for a crunchy coating (optional, but recommended)
Instructions:
- Preheat your oven to 180°C and prepare a deep dish for a water bath.
- Line ramekins with tin foil, greasing them with butter.
- Whisk cornstarch into cold milk and cream, ensuring no lumps.
- Heat the mixture over medium heat, stirring constantly. Add the grated Pecorino and melt it fully into the mixture.
- Strain to remove lumps, then temper the egg whites by slowly adding a bit of the warm mixture into them. Gradually fold everything together.
- Pour the mixture into the greased ramekins and place them in the water bath. Add water until it reaches halfway up the sides of the ramekins.
- Bake for 35 minutes. Lower the oven to 150°C and bake for another 45 minutes. The panna cotta should be wobbly but will firm up as it chills.
- Cool to room temperature, cover, and refrigerate for at least 4 hours (or overnight).
- Don’t forget to freeze those grapes for serving!
- Fry your banana slices in butter just before serving. If you prefer warm nuts, toast them now too.
- To serve, unmold the panna cotta and top with toasted muesli, nuts, fried banana, frozen grapes, strawberries, pomegranate seeds, and any other toppings that excite you.
There you have it—an eccentric mix that’s sure to impress! Whether it’s for brunch, a starter, or even a bold dessert, Pecorino Panna Cotta is bound to shake things up.
By: Onsite Chef Ed
