Goat Cheese Panna Cotta

20 Aug

Here is a simple and delicious recipe that I made the other night for a warm summer supper. This picture shows them before we flipped them out of their ramekins, and before they were topped with fresh raspberries cooked down with sugar and lemon.


2-teaspoons unflavored gelatin

2-cups heavy cream

1/2-cup sugar

1-cup fresh goat cheese, softened

1 vanilla bean (or 1 1/2-teaspoons pure vanilla extract)

1-cup buttermilk


Sprinkle gelatin over 4-teaspoons of water to soften.

Combine cream, and sugar in a large saucepan.

Bring to a simmer over medium heat, never boiling.

Turn off heat and whisk in goat cheese until completely smooth.

Add the vanilla and gelatin and whisk until gelatin is dissolved.

Whisk in buttermilk and then strain through a fine mesh strainer into a pitcher type container.

Lightly grease 6-8 small ramekins.

Poor the mixture into the ramekins and refrigerate for at least three hours or overnight.

To serve, carve around the Panna Cotta carefully and flip in onto desired plate.

Top with whatever you please, or nothing at all, and enjoy…


One Response to “Goat Cheese Panna Cotta”

  1. Lynn Pearson 08/23/2011 at 8:46 pm #

    Chloe, I love your blog! I want to go home and make goat cheese panna cotta immediately. Hope you are well. xoxo Lynn

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