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Gorgonzola Cheese & Fig Panna Cotta With Agar

blue cheese panna cotta
photo courtesy of delicious.com.au

A creative twist on an Italian favourite, this blue cheese panna cotta uses gorgonzola cheese and Agar powder to achieve its creamy texture.


Serves 4

Panna Cotta:  
1 1/2 tsp Agar powder
250ml pouring cream
150ml thickened cream
150g creamy gorgonzola cheese, chopped

Tip:  Pudding may ‘sweat’ when weather is humid. To prevent this, try dissolving 1 tsp of corn starch (corn flour)with the agar into the liquid that you are cooking

Fig Salad:
4 figs, quartered (or other fruits)
2 cups rocket leaves
1/4 cup walnuts, toasted
2 tbsp olive oil
1 tbsp balsamic vinegar


Line 4 ramekins with wrapping film. Place the creams in a saucepan, sprinkle with the agar  and combine with a whisk. Let stand for 5 minutes to allow agar to swell.  Warm on medium heat until boil is reach, then simmer the mixture for 2-3 minutes while stirring, until the consistency changes slightly, indicating that the agar is dissolved. Remove from heat and whisk in the cheese. Stir until well combined. Pour into prepared moulds, cover and chill for 20 minutes.
To prepare the salad, mix the oil & vinegar together, season and toss over the remaining ingredients.

Premium Agar Powder – 50g

      This Agar Powder is tested for contaminants according to the ANZ Food Code standards. Storage: Store in...
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