Goat Cheese Panna Cotta

  • Matthews - Eugene
  • Virnig - SE PDX
  • Struck – WS Snowden
  • Struck – WS Fairway
  • Tinsley – Medford
  • Bovee - Woodland
  • Moran - NE PDX
  • Hall - Hood River
Author1859 Magazine
RatingDifficultyIntermediate
Yields4 Servings
Prep Time22 mins
 7 oz heavy cream
 1 ½ tsp gelatin
 2 oz whole milk
 4 oz goat cheese (at room temperature)
 salt and pepper to taste
1

From Tina's Restaurant in Dundee. In a heavy-bottomed medium pan over medium-low heat, whisk to melt all ingredients together in a soft, smooth mixture, taking care not to boil. Spray ramekins with your favorite non-stick cooking spray. Fill ramekins and chill until set, at least 4 hours—you can make this a day ahead.
Decant the panna cottas by running a knife around the edge of ramekin, then inverting it out onto plate. Serve chilled with crostini, toast points or crisp apple slices. Other options include grilled vegetables, radish, fresh or preserved fruits or berries, grilled or plain melon and figs. Dress panna cotta with a swirl of olive oil, a squeeze of lemon and cracked black pepper.

Ingredients

 7 oz heavy cream
 1 ½ tsp gelatin
 2 oz whole milk
 4 oz goat cheese (at room temperature)
 salt and pepper to taste

Directions

1

From Tina's Restaurant in Dundee. In a heavy-bottomed medium pan over medium-low heat, whisk to melt all ingredients together in a soft, smooth mixture, taking care not to boil. Spray ramekins with your favorite non-stick cooking spray. Fill ramekins and chill until set, at least 4 hours—you can make this a day ahead.
Decant the panna cottas by running a knife around the edge of ramekin, then inverting it out onto plate. Serve chilled with crostini, toast points or crisp apple slices. Other options include grilled vegetables, radish, fresh or preserved fruits or berries, grilled or plain melon and figs. Dress panna cotta with a swirl of olive oil, a squeeze of lemon and cracked black pepper.

Goat Cheese Panna Cotta

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