Chèvre Panna Cotta with Strawberry-Rhubarb Compote
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Courtesy of Tabatha Stephens and Antonelli’s cheesemonger, Lina Biancamano • Photography by Casey Woods
Serves 4
Easy
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PrintIngredients
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
- For the panna cotta:
- In a small bowl, soften the gelatin by sprinkling it slowly over the cold water. Set aside.
- 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.
- 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.
- 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.
- For the compote:
- 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.
- 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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