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Goat Cheese Panna Cotta with Figs

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Level: Easy

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Description

This rich and tangy goat cheese panna cotta pairs perfectly with sweet, ripe figs, orange blossom honey and salty, toasted pistachios.

Ingredients

  • 2 cups Heavy Cream
  • ⅔ cups Sugar
  • ¼ teaspoons Kosher Salt
  • 1 cup Buttermilk
  • 1 package (1/4 Oz. Size) Plain Powdered Gelatin
  • ¼ teaspoons Finely Grated Orange Zest
  • 4 ounces, weight Creamy, Fresh Goat Cheese
  • FOR THE PISTACHIOS:
  • ½ cups Pistachios
  • 2 teaspoons Unsalted Butter, melted
  • ½ teaspoons Kosher Salt, Or To Taste
  • FOR SERVING:
  • 6 whole Fresh Figs, Quartered
  • 4 Tablespoons Orange Blossom Honey

Preparation

Add cream, sugar and salt to a pot. Bring to a simmer over medium heat, stirring occasionally.

Place buttermilk in a cup. Sprinkle gelatin over top. Allow to bloom for 5–10 minutes while cream comes to a simmer.

When cream comes to a simmer, lower heat and whisk in buttermilk/gelatin mixture. Stir in orange zest. Whisk until gelatin is dissolved.

Place softened goat cheese in a bowl. Whisk cream mixture into goat cheese, one ladleful at a time, until completely combined.

Strain panna cotta base through a sieve into a large liquid measuring cup. Pour mixture into desired glasses or ramekins. This is enough for 6 to 8 servings. Cool at room temperature. Place in fridge to cool and set up completely for several hours or ideally overnight.

While panna cotta sets up, toast the pistachios. Preheat oven to 350°F. Place nuts on a parchment-lined baking sheet. Drizzle over melted butter and season liberally with salt. Toss. Bake about 8-10 minutes or until golden brown. Cool at room temperature and store in an airtight container.

To serve, top panna cottas with figs and nuts, and drizzle over honey. Enjoy.

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