Panna Cotta with Vermont Blue Cheese and Roasted Stone Fruit
Panna Cotta with Vermont Blue Cheese and Roasted Stone Fruit might be just the Mediterranean recipe you are searching for. This recipe covers 5% of your daily requirements of vitamins and minerals. This dessert has 168 calories, 5g of protein, and 2g of fat per serving. This recipe serves 8. Head to the store and pick up tawny port, cherries, plums, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free diet.
Strain pear nectar through a fine sieve over a small bowl, and discard solids.
Sprinkle gelatin over strained pear nectar, and let stand 1 minute.
Place milk in a medium saucepan; stir in gelatin mixture. Cook over medium-low heat until gelatin dissolves, stirring constantly.
Pour evenly into 8 (4-ounce) ramekins or muffin cups coated with cooking spray. Chill 2 hours or until set.
Combine cherries and the next 4 ingredients (cherries through peaches) in a 13 x 9-inch baking dish coated with cooking spray, tossing to coat.
Bake at 400 for 20 minutes or until tender, stirring once. Cool.
Loosen edges of panna cottas with a knife or rubber spatula.
Place a dessert plate, upside down, on top of each ramekin; invert onto plates. Spoon about 1/2 cup roasted fruit around each panna cotta.
Sprinkle each serving with 2 tablespoons cheese.