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Panna Cotta With le riopelle de l’Isle and Caramelized Pecans

Panna Cotta With le riopelle de l’Isle and Caramelized Pecans

4 to 6 portions


  • 15 ml (1 tbsp.) butter
  • 125 ml (1/2 cup) pecan pieces
  • 30 ml (2 tbsp.) white or brown sugar
  • 10 ml (2 tsp.) cornstarch
  • 375 ml (1 1/2 cups) milk
  • 2 ml (1/2 tsp.) pure vanilla extract
  • 45 ml (3 tbsp.) sugar
  • 1 package unflavoured gelatine
  • 180 g (6 oz) le riopelle de l’Isle cheese


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  • In a saucepan, heat the butter over medium heat and add the sugar.
  • Cook for two minutes, making sure the sugar is dissolved.
  • Add the pecans and cook for three to four minutes, stirring frequently.
  • Remove from heat and let cool on a cookie sheet covered with parchment paper.
  • In another saucepan, dilute the cornstarch in the milk, vanilla and sugar. Warm over low heat.
  • Soften the gelatine in 60 ml (1/4 cup) cold water and then add to the warm mixture to dissolve it.
  • Remove from heat as soon as the mixture begins to steam—it must not be allowed to boil.
  • Remove the cheese rind and chop coarsely.
  • Melt the cheese in the warm, but not boiling, milk.
  • Pour the (Panna Cotta) mixture into serving glasses or bowls.
  • Refrigerate for at least two hours to allow time for setting.
  • Top the Panna Cotta with the caramelized pecans.

You can use this cheese for this recipe


Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

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