Lunch & Dinner

Gorgonzola Cheese Recipe with Fig Panna Cotta

Gorgonzola Cheese Recipe with Fig Panna Cotta

This gorgonzola cheese recipe with fig panna cotta is a creative twist on an Italian favourite, The agar provides a vegan alternative to gelatine and the texture is creamy and light.

Serves 4

Prep time 30 minutes, cooking time 30 mins

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


      1. Line 4 ramekins with wrapping film.
      2. Place the creams in a saucepan, sprinkle with the agar  and combine with a whisk.
      3. Let stand for 5 minutes to allow agar to swell. 
      4. 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.
      5. Remove from heat and whisk in the cheese. Stir until well combined.
      6. Pour into prepared moulds, cover and chill for 20 minutes.
      7. To prepare the salad, mix the oil & vinegar together, season and toss over the remaining ingredients.
      8. Enjoy!


      • 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

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