Description
This elegant Blackberry and Goat’s Cheese Panna Cotta blends the rich creaminess of goat’s cheese with the delicate sweetness of panna cotta, topped with a vibrant homemade blackberry compote. Perfect as a sophisticated dessert for dinner parties or special occasions, this recipe balances tart berries and creamy textures for a delightful treat.
Ingredients
Scale
Panna Cotta Base
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup goat’s cheese (softened)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons powdered gelatin
- 2 tablespoons cold water
Blackberry Compote
- 2 cups fresh blackberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon water (if needed)
Instructions
- Prepare the Gelatin: In a small bowl, sprinkle the powdered gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes to absorb the liquid and soften.
- Make the Panna Cotta Base: In a medium saucepan, combine the heavy cream, whole milk, sugar, and vanilla extract. Heat this mixture over medium heat until it is warm but does not boil. Then remove it from heat to prevent curdling.
- Incorporate the Gelatin: Add the bloomed gelatin into the warm cream mixture and stir until it fully dissolves. Next, add the softened goat’s cheese and whisk vigorously until the mixture is smooth and well combined, ensuring no lumps remain.
- Chill the Panna Cotta: Pour the prepared panna cotta mixture evenly into individual serving glasses or molds. Refrigerate for at least 4 hours, preferably overnight, until the panna cotta is fully set and firm to the touch.
- Make the Blackberry Compote: While the panna cotta chills, place the blackberries, sugar, lemon juice, and vanilla extract in a small saucepan. Cook over medium heat for 5 to 7 minutes, mashing the berries gently to release their juices. If the compote is too thick, add a tablespoon of water and simmer for another 2 to 3 minutes until it reaches a slightly thickened consistency. Remove from heat and allow it to cool.
- Serve: Once the panna cotta has set, spoon a generous amount of the cooled blackberry compote on top of each portion. Optionally, garnish with fresh blackberries and mint leaves for a beautiful presentation. Serve chilled and enjoy.
Notes
- Ensure the cream mixture is warm but not boiling before adding gelatin to avoid lumps.
- Softened goat’s cheese should be at room temperature to blend smoothly.
- The blackberry compote can be made ahead and stored refrigerated for up to 3 days.
- For a smoother panna cotta, strain the mixture before pouring into molds.
- Adjust sugar amounts in the compote according to the sweetness of your blackberries.
- Use fresh blackberries for best flavor and texture.
