Recipe: Panna cotta cancoillotte and Montbéliard sausage
Recipe for panna cotta cancoillotte and sausage from Montbéliard, a creation from Franche Comté, I like to highlight my region and we are spoiled with cured meats and cheeses. Always full of color, savory or sweet panna cotta is always a great success. The sweetness of cancoillotte lends itself perfectly to this Italian. I particularly like the salty panna cotta, which can be seen on my cooking blog. For the aperitif we consumed the panna cotta cancoillotte and Montbéliard sausage, I had prepared others but I will present them to you later. Today we find cancoillotte in all supermarkets, which remains one of the least rich cheeses. It is often offered in diets and even in hospitals.
Recipe ingredients
- Recipe of panna cotta cancoillotte and Montbéliard sausage for 6 verrines:
- 250 cl of liquid cream
- 250 gr of garlic cancoillotte
- 100 gr of cancoillotte with butter
- 1/2 nutmeg
- 1 Montbéliard sausage
- 1 teaspoon of pine nuts
- 1 gr of agar agar
Instructions
- Melt the cancoillotte in the cream
- Grate ½ nutmeg over the cream.
- Add the agar agar to the first broth, then whisk.
- Pepper generously.
- Let cool a bit.
- Pour into the verrines.
- Place in the refrigerator overnight.
- Cook the Montbéliard sausage for 20 minutes at a low simmer.
- Cut the Montbéliard sausage into sticks
- Place a stick upright in each verrine.
Preparation time: 30 minutes
Cooking time: 20 minutes
Number of people: 6
4 star rating: 1 review
What wine to drink with: cancoillotte panna cotta and Montbéliard sausage
My favorite wine for this recipe: Arbois Pupillin blanc grape Chardonnay, Sauvignon, Pinot blanc
Temperature between 08 ° and 10 °
Cancoillotte
Montbéliard sausage
Cook the sausages
Heat the cancoillotte with the cream
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