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Goat’s Cheese Panna Cotta

PannacottaWithRaspberries

Using goat’s cheese instead of only cream gives this popular Italian dessert an interesting twist.  It works well as an appetizer of as part of a cheese platter.   It can also easily be turned into a dessert.

15 ml gelatine powder
100 ml water
200 g goats cheese
250 ml cream
250 g cottage cheese or 500 ml Mascarpone cheese

  1. Combine the gelatine powder and water in an ovenproof jug and microwave on medium for 30 to 60 seconds until melted.  Do not let the mixture boil.
  2. Transfer the goats cheese, cream and cottage cheese to the bowl of a food processor and process until smooth.
  3. Stir a little of the creamy mixture into the gelatine and pour the melted gelatine into the bowl.
  4. Process until smooth and pour into a silicon mould or 8 to 10 individual glass bowls or into a large mould or bowl.
  5. Refrigerate for at least 3 hours or preferably overnight to allow the pannacotta to set completely.
  6. To serve, turn the pannacotta out onto individual plates or a large serving platter and surround with savoury or sweet biscuits and bowls of green fig or melon preserves, pickles or peppadews.

8 to 10 servings

Variation:
To make sweet panna cotta, add 1 ml vanilla extract and 200 ml icing sugar to the mixture before spooning it into the dish(es).  Serve with fresh seasonal fruit such as gooseberries, raspberries, blueberries or strawberries or fruit coulis.

Recipe by Carolié de Koster.

See my post Say Cheese for more information on goat cheese and cheese-making courses.