PANACOTTA WITH “KATIKI” CHEESE
Panacotta is a very popular dessert worldwide. Everyone has tasted some version somewhere.
Here’s a very easy, quick, semi-salty version that I like very, very much.
Katiki cheese (in Greece called : “Katiki Domokos“)
can be found in Greek markets,
or ethnic groceries and cheese specialty shops.
It’s a soft cheese, ideal to use as a spread with appetizers, too.
100 gr : 10g proteins, 3g carbohydrates, 13g fat
600 gr cream
60 gr sugar
3 gelatine sheets (soaked in cold water to soften)
300 gr “katiki” cheese
FOR THE SAUCE:
50 gr warm water
1 tsp of freshly ground pepper (black, white, red pepper mix)
In a saucepan, pour the cream, milk and sugar over a medium heat.
When it starts to inflate remove from heat and pour in the gelatine sheets.
As soon as it cools down, serve in small cups and place them
in the refrigerator for at least 3-4 hours.
When ready to serve, pour some sauce over each panacotta with a tbsp.
That’s it!!! Your friends and kids are gonna love it.