Chèvre Panna Cotta with Strawberry-Rhubarb Compote

Seasons: 

Courtesy of Tabatha Stephens and Antonelli’s cheesemonger, Lina Biancamano • Photography by Casey Woods
Serves 4

Easy

Chèvre Panna Cotta with Strawberry-Rhubarb Compote

Ingredients

For 1 Batch(es)

For the panna cotta

  • 2 tablespoons cold water
  • 2 tablespoons powdered gelatin
  • 2 cups heavy cream
  • 1/2 cup(s) plus 1 T. cane sugar
  • 6 ounces chèvre, room temperature (we used CKC Farms chèvre)
  • 1 teaspoon(s) vanilla extract
  • 1/2 cup(s) sheep yogurt or nonfat Greek yogurt
  • 1/2 cup(s) whole milk

For the compote

  • 2 cups fresh strawberries, de-stemmed
  • 1 1/2 pounds rhubarb stalks, cut into 2-inch pieces
  • 1 cup(s) cane sugar
  • 1 teaspoon(s) vanilla extract
  • 1/2 teaspoon(s) ground cardamom
  • 2 star anise pods
  • 1/4 teaspoon(s) fine sea salt
  • Sliced, toasted almonds

Chèvre Panna Cotta with Strawberry-Rhubarb Compote Directions

  1. For the panna cotta:
  2. In a small bowl, soften the gelatin by sprinkling it slowly over the cold water. Set aside.
  3. In a saucepan, gently heat the cream and sugar to a scald (not boiling)—stirring often to dissolve the sugar. Add the softened gelatin to the cream and whisk until the gelatin is completely dissolved.
  4. Pour the mixture over the goat cheese and whisk until all the ingredients are combined thoroughly. Add the vanilla, yogurt and milk and whisk well.
  5. Pour this mixture through a fine-mesh strainer into a measuring cup or a bowl with a spout. Pour the panna cotta into glass jars or ramekins and allow it to set in the refrigerator for 4 hours. The finished panna cotta will be set but jiggly.
  6. For the compote:
  7. In a sauce pot, combine all the ingredients except the almonds and stir together. Bring to a simmer and allow to cook until the strawberries and rhubarb are very soft but still intact. Stir often to avoid scorching. Keep in the refrigerator until cold.
  8. Remove the star anise pods and serve the compote over the panna cotta topped with sliced, toasted almonds, if desired. Save any leftover compote for ice cream or French toast.

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