Recipes Panna cotta

Cauliflower panna cotta with bay leaf and Pickanterie


  • 4 slices GOLDMEAT Pickanterie, 80 grams each
  • 8 baby paprikas marinated in oil
  • Fresh chervil

For the panna cotta

  • 1 large potato
  • 200 g cauliflower
  • 2 dl milk
  • 2 dl double cream (40% fat)
  • 4 bay leaves
  • 4 gelatine sheets
  • Salt and pepper


  • Peel and cube the potato. Cook the potatoes in the milk and cream along with the cauliflower florets and bay leaves. Discard the bay leaves and puree the mixture in a blender.
  • Soak the gelatine in cold water and add the soaked sheets to the pureed mixture. Season to taste with salt and pepper.
  • Pour the mixture into small forms and cool in the refrigerator for two hours.


  • Present the panna cotta, with GOLDMEAT Pickanterie as a garnish.
  • Top with the baby paprikas and a sprig of chervil.

Products with this recipe

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3550 Heusden Zolder

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