Feta Cheese Panna Cotta with Watermelon Jam

INGREDIENTS

PREPARATION

To make the panna cotta, soak the gelatine leaves in a bowl with cold water for 10 minutes. Wearing gloves, finely crumble the feta with your hands in a small saucepan, add the heavy cream, milk, vanilla and sugar and cook on low heat. Use a mariz to help the feta melt and bring to a boil, stirring until all the ingredients are well blended. Turn off the heat, remove the saucepan from the stove, drain the gelatine leaves well and add them to the saucepan. Divide the mixture evenly in 4 glasses and put them in the fridge to firm up for about 4 hours.

EXECUTION

To make the watermelon jam, remove the seeds from the watermelon, cut the flesh into small pieces along with its rind and add it to a medium saucepan. Add the sugar and vanilla and cook over medium heat.

Let boil, stirring frequently until the watermelon gives over its liquid for about half an hour. Lower the heat and with a hand blender (or a masher), blend the watermelon until it is almost pulverized.

Add the lemon peels, the mint leaves and the star anise in the saucepan and stir with a wooden spoon. Let simmer for about 20 minutes until the jam thickens. Remove the lemon peels, mint, and anise, transfer the mixture to a bowl and let cool for 30 minutes.

Enjoy the panna cottas in their glasses served with watermelon jam and fresh mint leaves on top.