Chèvre pannacotta with caviar topping

Abba chévre pannacotta with caviar on top.

Cooking time
15 + 60 minutes


Ingredient list

  • 2 gelatine leaves
  • 80 g Abba Caviar, red mixed fish roe
  • 100 g chèvre cheese (or e.g. Roqueford)
  • 2 dl whipping cream
  • 2 radishes, thinly sliced
  • Salt and pepper

Recipe instructions

Place the gelatin leaves in cold water for about 5 minutes.

Cut off and remove the edges of the chèvre cheese. Then melt it with the cream in a saucepan.

Lift up the gelatin leaves and squeeze the water out of them. Add the gelatin leaves to the cheese mixture and stir (NOTE! the cheese mixture must not be warm - only slightly lukewarm - otherwise, the binding effect of the gelatine will disappear).

Add some salt and pepper to taste. Pour evenly into small glasses and place in the fridge for a about an hour before serving.