Though panna cotta is normally served for dessert, for an interesting first course or addition to an hors d’oeuvres table try this savoury recipe. You could also substitute any smooth, creamy cheese if goat cheese is not your thing.
Preparation
1 cup whipping cream
½ cup goat cheese
½ cup yogurt or sour cream
1/3 cup garlic confit (see recipe in intro)
1 teaspoon Dijon mustard
1 package gelatin powder
salt and pepper to taste
Preheat your oven broiler. Cut or break the goat cheese into pieces and place into a small frying pan. Place the pan under the broiler and cook several minutes until the cheese forms a brown crust. Remove the pan from the oven and allow the cheese to cool.
In a small pot over medium heat, bring 3/4 cup whipping cream and the garlic confit to a simmer. Turn off the heat. Reserve.
In a small bowl, stir the remaining 1/4 cup of cream and gelatin together. Place all the ingredients into a food processor and blend until the garlic is smooth. Pour the mixture through a fine mesh strainer into a bowl to remove any pieces that might have been missed by the food processor. Check the mixture for seasoning. Add salt and pepper to taste.
Pour the mixture evenly into ramekins or into a terrine mould. Place the container(s) into the refrigerator and let chill at least 6 hours (the larger mould you use, the longer the chill time) or preferably overnight.
To serve, run a knife around the inside of the container (setting the container in hot water for a few seconds helps to release the bottom), then place a serving plate on top of the container. Turn the plate over and with your hand still on the container, shake the plate up and down a couple times until the panna cotta falls onto the plate.
The photo is garnished with pickled green coriander seeds and olive oil. Other great garnishes would be marinated tomatoes, roasted garlic, pesto or roasted peppers.
