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Goat Cheese Panna Cotta

Makes 6 desserts + extra crumble
Time: 45 minutes + setting time

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I put this dessert -- or a variation of it -- on the menu, every fall/winter, at a restaurant I worked at. Always curious at blending sweet with savoury, and pushing the boundaries to create something that you might not typically go for. The light acidity from the goat cheese is balanced out with a little bit of sweetness, and a touch of vanilla.  The walnut fudge crumble is addicting! And you can always swap in something else like pecans if you like. Get creative and use balsamic cherries for your fruit, or a summer jam you have left over from the warmer seasons. Start with the base (goat cheese panna cotta!) and make it your own! Think of it as a dessert + cheese course, all in one!

Ingredients

Panna Cotta
112g 2% Milk

225g 35% Cream

1/2t Vanilla Extract

85g Sugar
2 1/4t Gelatin Powder, bloomed in 61g or 1/3c cold water

250g Goat Cheese


Walnut Fudge Crumble

170g Walnut Halves

265g Brown Sugar

125g 35% Cream

30g Butter

1/2t Salt

1/2t Vanilla Extract​

Method

Panna Cotta
Combine all ingredients except bloomed gelatin in a pot. Over medium heat, gently whisk to melt the goat cheese smooth. Add in the bloomed gelatin and whisk to dissolve. Whisk to ensure everything is completely smooth and no lumps remain. Pass through a small, fine mesh strainer if you wish. Pour into 6 vessels -- I chose small bowls. You could use fancy cups. Place in the fridge for 2+ hours to set. If you plan on preparing this in advance and letting it sit in the fridge for a few days, cover with plastic wrap to ensure it doesn't form a skin, or take on the smells from your fridge. 

 

Walnut Fudge Crumble
Combine all ingredients except walnuts in a pot. Cook, stirring to combine the sugar with the cream and melt the butter. Attach a thermometer and cook, stirring until you reach the temperature of 114C/238F. Add the walnuts and stir vigorously over medium heat for 5 minutes until it starts to lighten in colour, get sticky, and pull away from the pot. Pour out onto a parchment lined baking tray to set. Break into pieces and store in an airtight container at room temperature. This recipe makes about a litre and a half. You could always halve the recipe if you don't want to have so much extra crumble on hand.

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Once the panna cotta has set, top with a spoonful of jam, a few pieces of the crumble, and you're good to go! I like the freshness that a few mint leaves provide -- both for your mouth, and your eyes.

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