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Raspberries with Goat Cheese Panna Cotta

  • 2 ounces goat cheese
  • 3 cups whipping cream
  • 2/3 cup sugar
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 envelope unflavored gelatin (2 1/2 teaspoons)
  • 1/3 cup milk
  • Fresh raspberries
  • White chocolate curls

In a medium bowl whisk the goat cheese until smooth and creamy. Slowly add 1/2 cup of the cream and mix in, adding more as necessary up to 1 cup, until the goat cheese is blended into the cream.

Transfer to a medium saucepan. Add the remaining cream, sugar, lemon zest, vanilla, and salt.

Heat over medium heat until the sugar has dissolved, about 6 minutes, stirring constantly. Meanwhile, in a small bowl, sprinkle the gelatin over the 1/3 cup milk. Let stand until gelatin is softened, about 5 minutes.

Add the gelatin mixture. Stir until the gelatin is completely dissolved (about 6 more minutes).

Pour the mixture into 8 glass bowls or ramekins. Let cool to room temperature. Place in the refrigerator and let sit until completely set, 4 hours.

Top with white chocolate curls and raspberries. Makes 8 servings.