Savoury Miso and Mushroom Panna Cotta with Fig and Garden Green Salad
Savoury Miso and Mushroom Panna Cotta
Using the soft, silky texture with it's delicate flavour works well as a savoury dish. Lovely as a snack or to accompany any salad or antipasto platter that will wow.
We've served it up with a delicious fig, herb and garden green salad dressed with olive oil and balsamic vinegar.
Other flavours that work well with this delicious savoury panna cotta include smoked salmon and greens, prosciutto and melon salad and even roast tomato.
This panna cotta is a great substitute for cheese on a savoury platter with quince paste and crackers.
Our Chickpea Miso Powder has a wonderful umami flavour with the gut healthy goodness of fermented chickpea miso made from Mount Zero Chickpeas and fermented in Tasmania.
- 250ml cream
- 250ml full cream milk of choice
- 20g sesame seeds, toasted
- 10g black sesame seeds
- 3 tsps of gelatin
- 3 tsps of Broth & Co Vegan Broth with chickpea Miso and Mushrooms
- pinch of sea salt to taste
- pinch of black pepper to taste
Oil 8 125ml moulds.
Place the cream and milk over medium heat and bring to just below boiling point.
- dissolve the Broth & Co Miso and Mushroom broth add the gelatin and stir to dissolve
stir in the sesame seeds and black pepper
Pour into moulds.
Chill until set - 3-4 hours or overnight
Run a knife around panna cotta moulds, then turn out onto plates and and you will have a wonderful looking wobbly panna cotta with the nigella seeds taking centre stage.
You may have to place the moulds into warm water to help remove from the moulds
- Serve with a salad of greens drizzled with balsamic glaze