CHEESE PANNA COTTA

Ingredients:

1-1/2	cups	MAGNOLIA ALL-PURPOSE CREAM
1/2	cup	finely grated MAGNOLIA GOLD EDAM CHEESE BALL
1/2	cup	sugar
1	cup	MAGNOLIA FRESH MILK, chilled
2	tsp	unflavored gelatin
		shaved MAGNOLIA QUESO DE BOLA, for topping

Procedure:

Combine cream, sugar and edam cheese in a saucepan. Heat to scalding then remove from heat.
In a bowl, pour milk then sprinkle gelatin on top. Set aside to soften. Stir into cream mixture. Heat to scalding while stirring constantly. Remove from heat.
Strain mixture. Pour into molds or shot glasses. Chill for at least 4 hours to set.
Top with Queso de Bola shavings before serving.

Makes 12 shot glass-sized servings.

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