Pecorino Panna Crumble
A creamy dessert featuring sweetened cream, crunchy pecorino crumble, and a touch of fermented tanginess.
Ingredients
- ●1 1/2 cups Heavy cream
- ●1/2 cup Granulated sugar
- ●1/2 cup, crumbled Pecorino cheese
- ●2 tablespoons Fermented buttermilk
- ●2 tablespoons Unsalted butter
- ●1/4 cup All-purpose flour
- ●2 tablespoons Pecan flour
- ●2 tablespoons Brown sugar
- ●1/4 cup Pecorino crumble
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a medium saucepan, combine heavy cream, granulated sugar, and salt. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture simmers.
- 3
Remove the mixture from the heat and let it cool slightly. Stir in the fermented buttermilk and vanilla extract.
- 4
In a small bowl, whisk together the flour, pecan flour, and brown sugar.
- 5
Add the cold butter to the flour mixture and use a pastry blender or your fingers to work it into a crumbly mixture.
- 6
Stir in the pecorino crumble.
- 7
Spoon the cooled cream mixture into 4-6 ramekins or small baking dishes.
- 8
Top each ramekin with the crumble mixture.
- 9
Bake for 20-25 minutes, or until the topping is golden brown and the cream is set.
- 10
Serve warm, garnished with additional pecorino crumble if desired.