Greeks eat feta like there is no tomorrow and I know I keep saying it but it goes beautifully and every Greek knows it too, with oil based casserole dishes.
Ingredients
For the panna cotta
- 1/4pint double cream
- 1 cup full fat milk
- 3 1/2oz Greek yogurt
- 7oz Dodoni Feta
- 4 gelatine sheets
For the spiced plum jam
- 5 plums, washed, stoned and sliced
- 1 piece of ginger, 2cm long, grated
- ½ small onion, grated
- 2fl oz cider vinegar
- 4 1/2oz caster sugar
- ¼ tsp of chilli flakes
- ¼ tsp crushed coriander seeds
For the zingy avocado
- 1 ripe avocado
- 1 small piece of red chilli, finely chopped
- A small bunch of coriander, finely chopped
- ½ lime, zest and juice
- 1 tsp chopped chives
- 1 tbsp extra virgin olive oil
To serve
- Sprinkle a little crushed pink pepper with some chopped chives.
Process
- Put the gelatine leaves in cold water and leave for 5 minutes to bloom
- Heat the cream in a small saucepan
- Put the milk, Feta and yogurt in a bowl and using a stick blender blitz to a smooth sauce consistency
- Add the gelatine to the warm cream and mix well to blend. Add the cream to the Feta liquid and stir well. Taste for salt.
- Pour the Feta cream into 6 ramekins and chill in the fridge till set, a minimum of 3-4 hours, preferably overnight.
- To make the spiced plum jam, wash, stone and cut the plums. Place in a saucepan with all other ingredients, bring to a high heat, reduce the heat, cover and cook until you have a jam consistency. Taste for sugar and add a little honey if you like your jam sweeter.
- For the zingy avocado, scoop out the flesh into a bowl and mix in all the remaining ingredients, apart from the chives.
- Season with some salt and freshly ground black pepper and serve with some crispbreads on the side of the panna cotta.
