Panna Cotta with Gorgonzola and Tutto Funghi

Preparation time: 20 minutes


  • 1 Tutto Funghi 180 g. jar
  • 100 g. of Gorgonzola cheese
  • 200 g. of cream
  • 3 g. of gelatine
  • salt


Melt the gorgonzola with cream in a little pot; add salt and the warm fish gelatine prepared earlier. Fill little glasses (jars) until the half is full and then put them in the fridge.

Finish the preparation by adding the Tutto Funghi in the glasses and serve.