CHEESE PANACOTTA WITH AGAR AGAR
100 g of whipping cream
140 g of milk
25 ml of water
200 g of cream cheese
25 g of cane sugar
2 g of agar agar
2 tablespoons of honey
Some drops of mint and peppermint
10 g of hazelnuts
10 g of pistachios
1 g of sea lettuce in flakes
1. Hydrate the agar agar in a half litre of water for 20 minutes and drain later.
2. Place in a saucepan the agar agar, the milk and water. Boil for 8 minutes over a low heat.
3. Add the sugar, the whipping cream and cheese cream. Blend well and put the mixture in a cake pan and let it cool.
4. In a pan toast the hazelnuts and the pistachios.
Decorate the panacotta with a few strings of honey, some chopped mint or peppermint leaves, the toasted hazelnuts and pistachios and the flaked sea lettuce.