Savory Panna Cotta

Savory Panna Cotta with Mortadella

Cream plus


For 10 servings

Savory Panna Cotta

1 l Debic Cream Plus Mascarpone

200 g Cottage cheese e.g. Squacquerone di Romagna or Ricotta

5 pieces leaf gelatin

5 g salt


500 g Mortadella

100 g Parmesan cheese

200 g rucola

100 ml Olive oil, extra Vergine

10 ml Aceto Balsamico di Modena


Savory Panna Cotta

Heat 500 milliliters of the Debic Cream Plus Mascarpone and reduce by half.

Bloom the gelatin in ice cold water.

Add the salt and gelatin to the reduced cream and take off the heat.

Put the cottage cheese in a blender. Add the heated cream and blender into a puree.

Strain through a fine mesh sieve and mix with the remaining cold cream.

Reserve in the panna cotta molds and reserve for minimal of two hours into the refrigerator.

Slice the Mortadella thinly and reserve in the refrigerator.


Assemble the panna cotta onto the plate.

Dress the Mortadella on top and finish with the rucola, olive oil and aceto.

Recipe tags Cream plus