Goat’s Milk Panna Cotta Recipe

Inspired by Fruition Restaurant

Time1h 30m

Serves4

with Palisade peaches and masa crumble

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Ingredients

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Panna Cotta

2 cups Goat's milk

1 cup Heavy cream

1 3/4 cups sugar

3 sheets Gelatin sheets

1 tsp Watkins vanilla extract

1 pinch Celtic sea salt

Palisade Peaches

2 cups Palisade peaches, diced

2 tbs Honey

1 tbs ReaLemon lemon juice

Masa Crumble

1 cup Masa harina

1 1/4 cups Brown sugar

1 1/2 cup Butter, melted

1 pinch Celtic sea salt

Method

Panna Cotta Preparation

Bloom the Gelatin

Soak the gelatin sheets in cold water for about 5 minutes until soft. Remove from water and squeeze out excess liquid.

Heat the Mixture

In a saucepan, combine goat's milk, heavy cream, sugar, and a pinch of salt. Heat over medium heat until the mixture is warm but not boiling. Stir occasionally.

Incorporate Gelatin

Once warm, remove from heat and stir in the bloomed gelatin until completely dissolved. Add vanilla extract.

Chill the Panna Cotta

Pour the mixture into individual serving cups or molds and refrigerate for at least 4 hours, or until set.

Palisade Peaches Preparation

Prepare the Peaches

In a bowl, combine the diced Palisade peaches, honey, and lemon juice. Toss gently and let sit for about 15 minutes to macerate.

Masa Crumble Preparation

Make the Crumble

Preheat the oven to 350°F (175°C). In a mixing bowl, combine masa harina, brown sugar, melted butter, and a pinch of salt. Mix until crumbly.

Bake the Crumble

Spread the mixture evenly on a baking sheet and bake for 15-20 minutes until golden brown. Let cool.

Assembly

Serve

To serve, place a panna cotta on a plate, top with macerated peaches, and sprinkle with masa crumble.