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Gruyere and Chive Savoury Panna Cotta with Bacon Jam

Gruyere and Chive Savoury Panna Cotta with Bacon Jam


This creamy and cheesy panna cotta is balanced perfectly with a sweet bacon jam.

  • Serves: 6 as canapés or 4 as starters |
    6 as canapés or 4 as starters servings
  • Rating:

  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 40 mins
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Panna Cotta

2 C (500 ml) cream

1 tsp (5 ml) crushed garlic

60 g (½ C) Gruyere cheese, finely grated

½ tsp (2.5 ml) wholegrain mustard

1 Tbsp (15 ml) chives, chopped

2 Tbsp (30 ml) cold water

10 g (15 ml / 1 Tbsp) powdered gelatine

Bacon Jam (makes 1 ½ C)

1 Tbsp (15 ml) olive oil

200 g streaky bacon, chopped

2 (380 g) large onions, diced

1 tsp (5 ml) crushed garlic

½ tsp (2.5 ml) chopped chillies

½ tsp (2.5 ml) smoked paprika

½ tsp (2.5 ml) xylitol granules

1 Tbsp (15 ml) red wine vinegar

fresh basil, to serve

Panna Cotta
Bring the cream and garlic to the boil. Remove from the heat as soon it starts to bubble. Stir in the cheese, mustard and chives and lightly season with salt and pepper.

Place the cold water in a small bowl and sprinkle the gelatine on top. Stir and allow to stand for 5 minutes. Add some hot water to a larger bowl and place the smaller bowl with the gelatine into it, ensuring that no water runs into the smaller bowl. Stir until the gelatine has liquefied.

Stir a couple of tablespoons of the creamy panna cotta mixture into the liquid gelatine and then pour all of the gelatine mixture back into the rest of the creamy mixture. Stir to combine.

Divide the mixture between the glasses and place in the fridge to set for at least 2-3 hours.