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Panna Cotta goat fig and ham from Bayonne

My mom gave me a book of Cyril Lignac with lots of good ideas for a successful dinner aperitif. I wanted to prepare these little glass cups as a starter.



Here are the ingredients for 6 small glasses:

• 2 slices of Bayonne ham
• 4 figs fresh or dried
• 3 sprigs tarragon
• 250 g cheese
• 30 cl of cream
• 6 sheets of gelatin 1 pinch
• Espelette
• salt

Put the gelatin to soften in cold water. Mix goat cheese with cream. Cut the ham into thin strips. Cut the figs into small pieces. Thin out the tarragon.

Heat the cream mixture and cheese, without boiling. Off the heat, add the gelatin and mix well drained. Then add the pieces of fig, the strips of ham, tarragon leaves, chilli Espelette and salt. Mix gently.

Divide the mixture into glass jars. Put in the fridge at least 1 hour before serving.