Ever thought of transforming your dessert game with a luxe twist? Say hello to this creamy goat cheese panna cotta, where silky textures meet a hint of tanginess, creating a velvety treat that’s bound to be your new obsession.
I consider goat cheese panna cotta to be a dessert option that comes off as quite sophisticated. I think this is because of the delicate balance between creamy and tangy.
The creamy components are heavy cream, vanilla, and a good amount of sugar. The no-name goat cheese that I used for this batch didn’t taste all that good when I had it plain (there’s very little moisture in the batch I bought, which means it also doesn’t taste very good in cooking where the goat cheese might be heated), but warmed and mixed into panna cotta, it was really something special.
Goat Cheese Panna Cotta Recipe Ingredients
- Heavy Cream: Rich and creamy, providing a luxurious texture and subtle sweetness.
- Powdered Gelatin: Essential for setting, adds structure without altering flavor.
- Granulated Sugar: Sweetens the panna cotta, balancing the tanginess of goat cheese.
- Goat Cheese: Offers a tangy, creamy depth; a source of protein.
- Vanilla Extract: Adds warmth and aromatic sweetness, enhancing overall flavor.
- Salt: A tiny pinch amplifies flavors, balancing sweetness and tang.
Goat Cheese Panna Cotta Recipe Ingredient Quantities
- 1 cup heavy cream
- 2 teaspoons powdered gelatin
- 1/4 cup granulated sugar
- 4 ounces goat cheese, softened
- 1 teaspoon vanilla extract
- Pinch of salt
- Butter, for greasing molds
How to Make this Goat Cheese Panna Cotta Recipe
1. Gently coat four small panna cotta molds or ramekins with butter and set aside.
2. In a tiny bowl, sprinkle the gelatin over two tablespoons of water that is cold. Allow the mixture to sit for around five minutes so that the gelatin can bloom.
3. In a heavy saucepan over moderate heat, combine the cream and sugar. Stir occasionally until the sugar has dissolved and the mixture is warm, but do not allow it to come to a boil.
4. Take the saucepan off the heat and whisk in the bloomed gelatin until it is fully dissolved.
5. Combine the softened goat cheese with the ingredients in the saucepan. Whisk until the cheese is smooth and fully incorporated.
6. Add the vanilla extract and a tiny bit of salt.
7. Strain the mixture through a fine-mesh sieve into a jug or bowl. This will remove any lumps and ensure the smoothest possible panna cotta.
8. Distribute the mixture uniformly in the ready molds.
9. Place plastic wrap over the molds and chill in the refrigerator for a minimum of four hours or until firm.
10. To serve, immerse the bottoms of the molds briefly in warm water, then invert onto plates and gently coax out the panna cotta. Serve right away.
Goat Cheese Panna Cotta Recipe Equipment Needed
1. Small panna cotta molds or ramekins
2. Butter knife or pastry brush (for greasing)
3. Small bowl
4. Heavy saucepan
5. Whisk
6. Fine-mesh sieve
7. Jug or bowl (for straining the mixture)
8. Plastic wrap
9. Large bowl or dish (for warm water)
10. Plates for serving
FAQ
- What is the texture of Goat Cheese Panna Cotta?Creamy and smooth, with a slight goat cheese tang—that’s how I would describe the texture of this dish. It really is perfect. Conceived in the manner of a soft polenta, this dish delivers the same comforting, right-there-in-your-belly sensation that any good cornmeal dish does, a feeling and flavor that most certainly do not belong to the health food realm.
- Can I substitute the goat cheese?Substituting cream cheese or mascarpone will give the dish an entirely different taste, so use them only if you really want to alter the end result. (In a goat cheese dish, for instance, you might use them in a layer under the mascarpone in a unique lasagna.)
- How long should the panna cotta chill?For the perfect panna cotta, with the right consistency and texture, let it chill for at least 4 hours, or until set. Allowing it to set for too short a time can mean the difference between a good panna cotta and a great one.
- Do I need to grease the molds?Indeed, a light application of butter to the molds will facilitate the easy release of the panna cotta without any sticking.
- Can I make this recipe in advance?For sure! The panna cotta can be made a whole day prior to when it needs to be served, kept in the refrigerator, and still taste just as wonderful as if it had been made that same day.
- What can I serve with Goat Cheese Panna Cotta?It goes well with ripened fruits like strawberries, fresh honey, nuts, a drizzle of which really makes up the flavor and the texture of this dish.
Goat Cheese Panna Cotta Recipe Substitutions and Variations
Coconut cream: Use in equal amounts as a substitute for heavy cream, for a dairy-free option.
For powdered gelatin: Use the same amount of powdered agar-agar for a vegetarian alternative.
Sugar, in granulated form: Swap it out for honey or maple syrup for a sweeter sensation; alter the amount as your taste buds see fit.
Use cream cheese for a subtler flavor, or ricotta for a different texture, in place of goat cheese.
Pro Tips
1. Temperature Control: When warming the cream and sugar, ensure the mixture doesn’t reach a boil to maintain a smooth texture and prevent curdling.
2. Blooming Gelatin: Accurately bloom the gelatin by sprinkling it evenly over cold water and allowing it to sit for the full five minutes to achieve proper texture and firmness.
3. Goat Cheese Softening: Soften the goat cheese at room temperature beforehand to facilitate smoother incorporation into the cream mixture.
4. Straining Technique: Strain the mixture through a fine-mesh sieve to eliminate any remaining lumps or undissolved gelatin, yielding a velvety panna cotta.
5. Unmolding Tip: When unmolding the panna cotta, dip the molds in warm water very briefly to avoid melting but just enough to loosen the edges for a clean release.
Goat Cheese Panna Cotta Recipe
My favorite Goat Cheese Panna Cotta Recipe
Equipment Needed:
1. Small panna cotta molds or ramekins
2. Butter knife or pastry brush (for greasing)
3. Small bowl
4. Heavy saucepan
5. Whisk
6. Fine-mesh sieve
7. Jug or bowl (for straining the mixture)
8. Plastic wrap
9. Large bowl or dish (for warm water)
10. Plates for serving
Ingredients:
- 1 cup heavy cream
- 2 teaspoons powdered gelatin
- 1/4 cup granulated sugar
- 4 ounces goat cheese, softened
- 1 teaspoon vanilla extract
- Pinch of salt
- Butter, for greasing molds
Instructions:
1. Gently coat four small panna cotta molds or ramekins with butter and set aside.
2. In a tiny bowl, sprinkle the gelatin over two tablespoons of water that is cold. Allow the mixture to sit for around five minutes so that the gelatin can bloom.
3. In a heavy saucepan over moderate heat, combine the cream and sugar. Stir occasionally until the sugar has dissolved and the mixture is warm, but do not allow it to come to a boil.
4. Take the saucepan off the heat and whisk in the bloomed gelatin until it is fully dissolved.
5. Combine the softened goat cheese with the ingredients in the saucepan. Whisk until the cheese is smooth and fully incorporated.
6. Add the vanilla extract and a tiny bit of salt.
7. Strain the mixture through a fine-mesh sieve into a jug or bowl. This will remove any lumps and ensure the smoothest possible panna cotta.
8. Distribute the mixture uniformly in the ready molds.
9. Place plastic wrap over the molds and chill in the refrigerator for a minimum of four hours or until firm.
10. To serve, immerse the bottoms of the molds briefly in warm water, then invert onto plates and gently coax out the panna cotta. Serve right away.
