New, Appetizer

Gruyère Panna Cotta
With Chocolate Fig Jam & Walnut Brittle

Some recipes make me more excited than the others. They stole my heart badly not only with their taste but also with their authenticity, by giving gorgeous pictures. This amazing Gruyère panna cotta has that place in my heart already.  It is so so yummy, looks very beautiful and has a very special ingredient from my home country.

I was away from Dubai for 2 weeks.  I spend some time visiting the east side of Turkey for the first time. Very impressive and amazing snow, nature, the food, and the purity & generosity of people from the region.


I did eat a lot 🙂



Bought this amazing Gruyère cheese along with some other cheeses from Kars which places almost 2000 meters so the animals (meat and milk ) are just extraordinary. Fresh, rich in flavors and natural & organic.

Special thank you to friends in Alioglu Peynircilik who helped me to get the best cheese in Kars.


As soon as I landed in Dubai,  I couldn’t stop thinking about cooking with the amazing ingredients I bought from Kars. I also had this wonderful, cool glass on my shelf for a long while. I wanted to use it for this special recipe. As a result, I came up with this Savoury Gruyère panna cotta idea. It was something I have never thought of and never tasted. I knew it was a lil bit risky but the result was spectacular. The Gruyère gives its unique, nutty, creamy taste to the panna cotta and the dried chocolate fig jam completes it nicely with its bittersweetness.

When valentines day is coming closer, I am sure this will be a great appetizer for your special one and for yourself.

Gruyère Panna Cotta with Chocolate Fig Jam & Walnut Brittle

Course Appetizer
Cuisine Italian, Fusion
Keyword panna cotta, Savory panna cotta, Gruyère cheese recipes, appetizer recipes
Prep Time 1 hour
Cook Time 30 minutes
Setting time 2 hours
Total Time 1 hour 30 minutes
Servings 4 People
Author Kayra


For Gruyère Panna Cotta;

  • 250 ml Unsweetened Cooking cream
  • 75 ml Water
  • 40 gr Gruyère finely grated
  • 1 gr Thyme fine chopped
  • 5 gr Gelatin Powder bloomed

Chocolate & Fig Jam;

  • 150 gr Dried Fig
  • 20 gr Chocolate
  • Water

Walnut Brittle

  • 50 gr Walnuts fine chopped
  • 200 gr Granulated Sugar
  • 75 ml Water
  • 10 gr Butter
  • 3 gr Baking Powder
  • 1 pinch Sea Salt


For Gruyere Panna Cotta;

  1. Bloom the gelatin with 1 tbsp of water for about 2 minutes.

  2. Grate the cheese finely.

  3. Bring the cream and water mix to simmer. Turn off the heat. Avoid over boiling otherwise the fat will split and result in a crumbly texture rather than creamy, smooth panna cotta.

  4. Add bloomed gelatin and stir until dissolved.

  5. Add grated cheese and thyme. Stir until the cheese is completely melted.

  6. Let it rest and cool down about 5 minutes.

  7. Pour in the glasses halfway.

  8. Set in the fridge about an hour uncovered then with cling film to avoid dry surface.

  9. Take out from the fridge to room temperature 10 minutes before serving.

Chocolate & Fig Jam;

  1. Cut the little steam of each fig and cut them into 1cm cubes. 

  2. Soak them in warm water at least 2 hours

  3. Rinse & put them in a saucepan. Cover with water. Cook until soft and mushy At medium heat. If needed, add water as you go.

  4. Ones fully cooked turn off the heat and puree with a hand blender and add the chocolate. Mix until fully melted. 

  5. Keep in the fridge until use up to a week.

Walnut Brittle

  1. Get your baking tray with two non-stick baking mat  (or baking papers) & rolling pin ready before start cooking.

  2. Crush walnuts very fine and keep on the side ready to use.

  3. Keep butter and baking powder ready to use.

  4. In a sauce pot add sugar, water. Cook until amber color at medium heat. Always better turn o the heat before wanted color. You need to move very quickly at this point as the sugar keeps cooking with the heat of the pan.

  5. Off the heat and add butter, salt, and baking powder and stir in the walnuts and mix quickly. Baking powder and butter give a creamy crunch and delicate crispness.

  6. Pour onto the baking mat (or baking paper) and cover with the second mat and roll it until desired thickness. I made 3mm thick. You can go even thinner but for this recipe, you don't want to go thinner as the brittle will hold the fig jam without other support.

  7. Set it about 5 minutes and remove the second mat and cut the shapes you want. I have cut out disks which would fit in my glass. You can also crack it after its completely set a decorate as you like.

  8. If you miss the point to cut it and it is already solid do not worry. Just put it in 150 ° C oven for about 3-4 minutes and you can cut it ones it is soft again.

  9. Keep in an airtight container up to 1 week. 


  1. Remove the panna cotta from the fridge 5 minutes before plating and wipe the glass carefully as it will help you have a prettier look.

  2. Add a few spoons of cold fig jam and sprinkle some crushed walnuts. You may use edible flowers & micro herbs if you have them or simply add a few leaves of thyme. Place the brittle disk carefully on top making sure there is a gap in between and add more fig jam on top and garnish with more walnuts and more flowers. Serve immediately. 


For another special recipe, you can also check my Mulled Wine & Orange Panna Cotta Tart.

If you cook this recipe, please tag me on Instagram #kayracooking  I would love to see 🙂

Bon appétit…

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