Goat Cheese Panna Cotta

Panna cotta (cooked cream) is an Italian dessert and I never knew, until the other day, there were savoury versions out there!  This recipe, which is served at Scaramouche restaurant in Toronto, is not only easy to make but absolutely delectable!  You can also serve it on toasted brioche.  Either way, it’s a perfect starter and sets the tone for the rest of the evening.  

Serves 6
adapted from Keith Froggett

2 cups 35% cream
2 sheets leaf gelatin
4 oz. goat cheese
1 cup goat yogurt
1 garlic clove, finely chopped and made into a paste
vegetable oil

Lightly smear the insides of 6 half-cup (125-ml) ramekins with the vegetable oil. While heating the cream until just boiling, soften the gelatin in cold water. Drain the gelatin and squeeze it quickly in your hands to remove excess water. Stir the gelatin into the cream and remove the pot from the heat. Add the goat cheese and the yogurt. Using a hand-held blender, blend until smooth. Pour into the ramekins and refrigerate until set (at least 4 hours). To remove the panna cotta from the ramekins before serving, run a sharp knife around the edge of each ramekin and unmould each onto a serving plate.  You can also set the moulds briefly in hot water if necessary.  Serve on a bed of dressed salad leaves, drizzle with extra-virgin olive oil and top with freshly ground black pepper.

The Culinary Chase’s Note: A silky-smooth texture and the garlic lightly perfumes the goat cheese. To make the garlic paste, mince garlic then add a pinch of salt and use the side of the blade of a sharp knife and smear the garlic back and forth until it becomes a paste.  You can also use a mini-muffin pan if you don’t have ramekins.  For other recipes, check out Nicky from Delicious Days Asparagus Panna Cotta with Pancetta, or how about Panna Cotta with Fig Salad from Australian Taste magazine?  Try something totally different…Kabocha Squash Panna Cotta.  Enjoy!

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