Puddings

Goats Curd Panna Cotta

10/08/2019 07:45:00 AM

Goats curd panna cotta. This simple but unusual dessert is so smooth and creamy, with flecks of vanilla and a subtle hint of goats curd. It's easy to make and needs to be done in advance, making it perfect for a dinner party!

Goats Curd Panna Cotta


Almost fifteen years of food blogging, and this is my first panna cotta recipe! (And actually, only the second panna cotta I've ever made, the first being Nigella's elderflower creams from How to Eat). I was definitely overdue.

I think panna cottas (panne cotte?) are a great staple to have in your repertoire - they taste nice and have a great luscious texture, they're easily adaptable to different flavours, and because they can, nay, must, be made in advance, they're great for entertaining or dinner parties. After watching Masterchef Season 11 this year, with Larissa's endless parade of panna cottas, I had them on the brain and really wanted to teach myself how to make them.

This is a simple vanilla panna cotta, with a portion of the cream and milk replaced with fresh goats curd for a subtle tang. It doesn't taste overly goaty or savoury, but has a nice unique flavour. This was another recipe I developed for Prahran Market, based on Woodside Cheese Wright's fresh goats curd. My first instinct with the goats curd was to make some kind of bruschetta, galette, or tart, but seeing as I'd already made two tarts (the raclette tart, and the blood orange meringue pie), I wanted to stretch myself and try something a little different.

I used powdered gelatine for simplicity - gelatine leaves can be tricky to find, and they all seem to have different strengths, but powdered gelatine is a standard strength and widely available at supermarkets. The panna cotta is quite easy to make - you're essentially just heating and stirring different ingredients together, and letting it set in the fridge overnight. Tipping them out from the ramekins can be a little tricky, but once you've practised with the first couple, it gets easier. And if you're nervous about tipping them out at all, you can always serve them straight from the ramekins!

Goats Curd Panna Cotta

I served them with cubes of in-season blood orange for a sour contrast, and some crushed granola for a little crunch. (Choose whatever fruit you like that's in season - blueberries would be great in summer!) It's a refreshing and light-tasting dessert with a difference. Enjoy!

Goats Curd Panna Cotta
A recipe by Sarah Cooks

Ingredients 
1¼ cup full cream milk
1¼ cup cream
1 teaspoon vanilla extract
150 grams caster sugar
125 grams goats curd
2½ teaspoons powdered gelatine
Vegetable oil for greasing the moulds
1 large blood orange, peeled and chopped into small dice
Optional: biscuit crumbs or granola to serve

Method
Place the milk, cream and vanilla extract in a saucepan and stir to combine. Place over a medium-low heat and bring just to a simmer. Turn off the heat and set aside for 10 minutes. Add the sugar and whisk in. Place back on the heat for 5 minutes, stirring until dissolved.
Remove from the heat and whisk in the goats curd until it is smoothly combined. Place 2 tablespoons of boiling water in a small bowl. Sprinkle over the gelatine and stir until completely dissolved. Add the gelatine mixture to the cream mixture, and whisk gently until completely combined.
Grease six 250 millilitre ramekins or dariole moulds with a little vegetable oil. Pour the cream mixture into the moulds, and refrigerate for at least 4 hours or overnight.
To serve, dip a mould into hot water, then run a butter knife around the inside. Place a serving plate on top of the mould, then flip over and gently shake to release the panna cotta. Repeat for each of the panna cottas.
Serve with a small pile of blood oranges pieces, and biscuit crumbs or crunchy granola if desired.
Makes 6

Have you made this recipe? Leave a comment below! Tag me on Instagram @sarahcooksblog and hashtag #sarahcooksblog

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