Party Food!

December 12th, 2012

by Madame Thermomix

Tongham Wood is a wintery wonderland

Tongham Wood is a wintery wonderland

Crunch, crunch, crunch is the rhythmic sound I hear beneath my feet as I walk on frozen grass. The sound turns to the crumble, crumble, crumble of the frozen mud on the Desire Path. Last night’s fog has frozen in the air, coating every leaf, every branch, every twig and every blade of grass in a crystalline sheath of ice. Tongham Wood is a winter wonderland this morning.

Christmas is coming, the goose is getting fat and ‘tis the season to get your Thermomix cranking out some fast and easy, gorgeous party food!

Frost covers every branch, every leaf, every blade of grass

Frost covers every branch, every leaf, every blade of grass

I’ve got a party tonight and my inspiration for what to bring comes from my fellow Independent Thermomix Demonstrator Nora’s “Journal of a French Foodie: French cuisine, the fast and easy way.” Nora takes her favourite French recipes and adapts them for Thermomix, for your greater gastronomic pleasure – and mine!

I’ve never had panna cotta before and I’ve always wanted to try it, so Nora gave me the perfect excuse with this gorgeous savoury version. I’ve tweaked it a tiny bit to keep it soft in texture, and to give it a slight sharp edge to cut through the cream and cheese by adding a splash of Walnut Vinegar. It’s absolutely delicious, and perfect for a party. Many thanks, Nora!

Nora’s Gorgonzola Panna Cotta, Honey and Chutney Verrines

Nora’s Gorgonzola Panna Cotta, Honey and Chutney Verrines

Nora’s Gorgonzola Panna Cotta, Honey and Chutney Verrines
Original recipe source: Mathon verrines. Adapted for Thermomix by Nora. Makes 12 small verrines (large shot glasses) or 6 starter size portions. Looks great in a martini glass!

Ingredients
For the Chutney:
150 g onions, peeled and quartered
1 Granny Smith apple, peeled, quartered and cored
2 cm fresh ginger, peeled and sliced
375 g fresh figs, quartered
75 g brown sugar
45 g raisins or sultanas
3 whole cloves
1 ½ tsp ground coriander

Top your panna cotta with honey or agave nectar and walnuts for contrasting texture

For the Panna Cotta:
80 g Gorgonzola
400 g double cream
1 gelatine leaf
1 tsp. walnut vinegar or Sherry vinegar
To serve: Honey or Agave Nectar and toasted walnuts

Method

  1. Place the gelatine to soak in a bowl of cold water.
  2. Make the chutney: Place the onions, apple and ginger in the TM bowl and chop 3 seconds/Speed 5. Add the rest of the chutney ingredients and cook 20 minutes/100?C/Speed 1, measuring cup OFF or until it has reached jam consistency (to test, place a tiny amount on a cold plate, and push slightly with your finger. You should see wrinkles; if not, add 5 minutes cooking at a time and repeat test). Tip out into a bowl and reserve.
  3. Make the panna cotta: Clean the TM bowl and place the cream into it. Cook 4 minutes/90?C/Speed 1.
  4. Add the Gorgonzola and cook 1 minute/100?C/Speed 4.
  5. Add the drained gelatine and the vinegar and mix 10 seconds/speed 3.
  6. Assemble the verrines: Place some chutney at the bottom of each verrine. Gently pour the Gorgonzola cream onto it. Leave to cool, then refrigerate for 2 to 4 hours or until the cream is set. Just before service, pour some honey or agave nectar on top and place a toasted walnut on each verrine.

Bon appétit !

 

Autumnal tastes make these Gorgonzola Panna Cotta verrines a great winter treat

Autumnal tastes make these Gorgonzola Panna Cotta verrines a great winter treat

PRINT THIS RECIPE

2 Responses to “Party Food!”

  1. Nora says:

    Wow, your verrines look fabulous! I like the addition of vinegar in the panna cotta, must really bring the flavours out.

    • Yes, Nora, the walnut vinegar was a great addition to the panna cotta. These were a great hit at my Thermomix team Christmas party on Tuesday and everyone was so impressed they’re using the recipe in an upcoming My Thermomix newsletter. I have made sure that your original Thermomix adaptation of this recipe gets credited – you were my inspiration, ma chérie !

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