Creamy, decadent goat cheese panna cotta. Panna cotta has become one of my favorite desserts. It is an Italian dessert that consists of milk, cream, sugar, and gelatin. That is it. The only hard thing about this recipe and making panna cotta is the waiting game–trust me.
For this recipe I took my favorite panna cotta recipe and added creamy delicious mild goat cheese. One of my favorite brands of goat cheese is from Vermont Creamery.
Even thought the goat cheese panna cotta is delicious on its on, I wanted to take advantage of all the cherries that have been at the grocery stores. So, a cherry compote it was! More like a cherry syrup–which is even delicious stirred into cocktails, spooned over yogurt or the perfect topping for some ice cream.
The cherry recipe came from Top Chef Kristen Kish’s cookbook. I own a lot of cookbooks but never really cook from them! Which is something I’ve been doing lately–also following the recipes the way they were written. I tend to gain inspiration from the recipe and then do my own spin. I want to create it just how it was written and THEN make my own altercations.
For this particular recipe the cherries are simmered in a delicious red wine syrup.
And the game changer (to me) dried lavender.
Cool down with this delicious goat cheese panna cotta and thank me later.
Goat Cheese Panna Cotta w/ Poached Cherries
- 1 pound cherries pitted
- 2 cups water
- 2 cups red wine
- 1 tablespoon lemon juice
- 1 1/2 cups sugar
- 1 teaspoon dried lavender
- 1 vanilla bean slip lengthwise, seeds scraped
Goat Cheese Panna Cotta
- 1 cup milk
- 2 3/4 teaspoons gelatin
- 3 cups heavy cream
- 1 teaspoon vanilla extract
- 6 tablespoons sugar
- pinch of kosher salt
- 6 ounces fresh goat cheese
In a large saucepan combine the water, wine, lemon juice, sugar, lavender, and vanilla bean and seeds. Bring to a boil, reduce the heat, and simmer until the sugar has fully dissolved, 8-10 minutes. Add cherries to saucepan and cook for 10 mins. Remove from heat, and cover with plastic wrap directly on top of cherries to keep them submerged. Allow to cool to room temperature for 30 minutes and then chill in the refrigerator.
Gather your molds/ramekins and place aside. Take your cup of milk and sprinkle gelatin on top to let hydrate, place aside.
Over medium heat, add cream, sugar and salt
add the milk with the gelatin and goat cheese to the pot. Stir and heat until mixture registers 135 degrees on a thermometer.
Remove from heat, strain mixture, then add vanilla. Stir and divide into ramekins. Place in refrigerator until set, roughly 4 hours.