Cheese Panna cotta

For 6 people.



For the Panna Cotta:


  • 1/3 cup of each of these cheese of St. Benoit du Lac Abbey: Chèvre Archange, Frère Jacques & Ricotta
  • ¼ cup of Bleu Bénédictin
  • 2 oz. of fresh spinach
  • 1 cup of cream 35%
  • ½ cup of white wine
  • 3 gelatin leafs
  • Salt & pepper to your own taste

For the onions & mushrooms caviar:


  • ½ cup of sliced thinly onions
  • ¼ cup of pleurote mushroom or sliced thinly mushrooms
  • 30 ml of white wine
  • ¼ cup of cream 35%
  • 15 ml of butter
  • Salt & pepper to your own taste


For the glazed nuts:


  • ¾ cup of pecan nuts
  • 1 cup of maple syrup
  • 1 pinch of Creole spices
  • 1 pinch of Ground nutmeg   
  • Ground clove




Onions & mushrooms caviar:

1) Slice thinly onions & mushrooms
2) Saute onions in the butter until tender & golden yellow then add the mushrooms.
3) Deglaze with the white wine, reduce by half & add cream
4) Add salt & pepper to your own taste
5) Reduce to the maximum & reserve

Glazed nuts:

1) Boil the maple syrup over a low heat (until it seems like clear caramel), add spices and nuts, melt well with a wood spoon, coat well the nuts with the sugar until they are crystallized.
2) Put on a sheet pan & dry in the oven for 10 min. at 300°F, go out from the oven and keep in a closed pot.

Panna Cotta :

1) Dissolve the gelatin in cold water.
2) Bring the wine to the boil & reduce by half. Cut the cheese in pieces.
3) Heat cream in a bain-marie, add white wine & cheeses, except blue cheese, melt in stirring.
4) Strain mixture to a sieve, add gelatin then melt & share the mix by half.
5) Blanch the spinach leaf with water.
6) In a part of cheese add spinach & blue cheese & stir until the blue cheese melt & rectify the seasoning.
7) Let set in a plate in successive layers, wait after each layer the mix goes solid.


Set up:
Unmold the Panna Cotta.
Slice cubes of ¾” and reserve.
In a martini glass or other, put a table spoon of onion caviar then put on 5 cubes of panna cotta & finish with the glazed nuts (let at room temperature before to serve).
Can be served with croutons.



This menu has been prepared by Alain Ferraty, Executive Chef and Chef créateur

Manoir des Sables

90, avenue des Jardins, Orford J1X 6M6

819 847-4747 / 1 877 845-5344

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