Goat Cheese Panna Cotta Recipe

Bloom gelatin

Sprinkle the 1.5 tsp powdered gelatin over 3 tbs cold water in a small bowl. Let stand for 5–7 minutes until swollen.

Warm dairy

In a small saucepan over medium-low heat, combine 1 cup whole milk, 1 cup heavy cream, 3 tbs granulated sugar and a pinch of fine sea salt. Stir gently and warm until steam rises and sugar dissolves — do not let it boil.

Emulsify goat cheese

Place 6 oz soft goat cheese in a medium heatproof bowl. Pour about 1/3 cup of the warm cream mixture over the goat cheese and whisk vigorously until smooth and no lumps remain. Repeat with another 1/3 cup if needed to create a silky emulsion.

Combine gelatin and flavoring

Heat the bloomed gelatin briefly in the microwave for 10–12 seconds or place over a bowl of hot water until fully melted. Whisk the melted gelatin and 1 tsp vanilla extract and 2 tbs honey into the remaining warm cream mixture, then pour this into the bowl with the whipped goat cheese, whisking until fully combined and smooth.

Strain and set

Strain the mixture through a fine-mesh sieve into a pouring jug to remove any remaining solids for an extra-silky texture. Divide the mixture among 4 (4–6 oz) ramekins or serving glasses. Cool to room temperature (≈20 minutes), then cover and refrigerate for at least 4 hours, preferably 6 hours, until firmly set.

Place 1 cup mixed seasonal fruit, 1 tbs sugar, 1 tsp lemon juice and 2 tbs water in a small saucepan. Cook over medium heat, stirring occasionally, until fruit breaks down and the liquid slightly thickens, 6–8 minutes. If using berries, cook shorter (4–6 minutes) to retain texture. Remove from heat and let cool to room temperature; refrigerate until ready to serve.

Line a small baking sheet with parchment and lightly oil or spray it. In a small heavy-bottomed saucepan, combine 3 tbs sugar and 1 tsp light corn syrup. Cook over medium heat without stirring (you can gently swirl the pan) until sugar melts and turns a deep amber color, about 4–6 minutes. Remove from heat immediately and quickly whisk in 1 tsp sifted baking soda — the mixture will foam vigorously.

Immediately pour the foamy toffee onto the prepared sheet in a thin layer. Let cool and harden completely, about 10–15 minutes. Break into shards with a spatula or knife when set. Store in an airtight container if making ahead.

When panna cotta is set, spoon 1–2 tbs of the chilled seasonal fruit compote onto each panna cotta, or serve the compote alongside. Tilt a few shards of honeycomb toffee into each serving for crunch. Drizzle about 1/2 tsp honey over each dessert (reserve the rest for extra drizzle). Garnish with a mint leaf or microgreens if desired.

Serve chilled. Leftover panna cotta will keep covered in the refrigerator for up to 3 days; honeycomb is best eaten the same day for maximum crispness.