Robiola Panna Cotta | culture: the word on cheese
Tangy, milky Robiola due Latti, made with cow's and sheep's milks, shines in this delicate custard
Ingredients
- Vegetable oil (for greasing ramekins)
- 2 cups whole milk
- 3 teaspoons powdered gelatin
- 1 cup heavy cream
- 1 sprig fresh rosemary
- 8 ounces Robiola due Latti (rind removed and cut or pulled into 1-inch pieces)
- ⅓ cup honey (plus more for serving)
- 2 to 3 tablespoons raw honeycomb (optional, for serving)
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