Strawberry and Goat Cheese Panna Cotta Recipe

Strawberry and Goat Cheese Panna Cotta
Recipe by Mary Berg

• Difficulty: Easy
• Servings: 6
• Nutritional Information per Serving (1 of 6): Calories 353, Total Fat 22 g, Saturated Fat 14 g, Carbohydrates 34 g, Dietary Fiber 1 g, Sugar 33 g, Protein 6 g, Cholesterol 76 mg, Sodium 135 mg
• Total Time: 5 hours 30 minutes (including chilling)
• Active Time: 30 minutes

Indulge in this irresistibly rich and creamy Strawberry and Goat Cheese Panna Cotta, where juicy strawberries, vibrant orange zest, and fragrant vanilla create a dessert that tantalizes the senses and inspires your next culinary adventure.

Panna Cotta Ingredients:

• 1 1/2 cups (375 ml) heavy cream (35% fat)
• 1/2 cup (100 g) granulated sugar
• 1/2 vanilla bean or 1 teaspoon vanilla extract
• 1/4 cup (about 60 g) goat cheese, crumbled
• 2 1/2 teaspoons (7 g) unflavored gelatin powder
• 2 tablespoons (30 ml) cold water, plus more if needed
• 1 cup (250 ml) buttermilk

Strawberries:

• 2 cups (320 g) strawberries, quartered
• 1/4 cup (50 g) sugar
• Optional: zest of 1/2 an orange
• 1/2 teaspoon vanilla extract

Special Equipment:

• 6 small ramekins or jars

Instructions:

1. Prepare the panna cotta: In a medium saucepan, combine the heavy cream and sugar. If using a vanilla bean, split it lengthwise with a sharp knife and scrape the seeds out with the dull side; add both seeds and pod to the cream mixture. Heat over medium, stirring frequently, until it just begins to simmer and the sugar dissolves (about 2 to 3 minutes). Reduce heat to low and whisk in the crumbled goat cheese until fully melted.
2. Bloom the gelatin: Meanwhile, sprinkle the gelatin over the cold water in a small bowl and let it sit for 2 to 3 minutes to soften. If the gelatin mixture looks dry, add a few drops of water to moisten. Remove the cream from heat, discard the vanilla pod if used, then stir in the softened gelatin until completely dissolved. Let the mixture cool for 5 minutes, then whisk in the buttermilk and vanilla extract if you chose to add it.
3. Set the panna cotta: Pour the mixture evenly into the six ramekins or jars. Let cool to room temperature before refrigerating for at least 5 hours, or until firm.
4. Prepare the strawberries: While the panna cotta chills, combine the strawberries, sugar, and orange zest (if using) in a small saucepan. Cook over medium-low heat until the fruit softens and thickens into a jam-like consistency, about 10 minutes. Remove from heat and stir in vanilla. Allow the mixture to cool completely before refrigerating.
5. Serve: Spoon the stewed strawberries over each panna cotta just before serving and savor every silky, fruity bite!