Goat Cheese Panna Cotta with Cranberry, Rosemary & Port – Glaze


Cheese Platter or Dessert? Why not both? My Goat Cheese Panna Cotta with Cranberry, Rosemary & Port Glaze unites the best of both worlds!  

 
Ziegenkäse Panna Cotta mit Cranberry, Rosmarin und Portwein Spiegel
 
Still looking for a festive Dessert for Thanksgiving or Christmas? Look no further! This Goat Cheese Panna Cotta might be just what you’re looking for. It’s easy to prepare in advance and has those warm, cozy flavors: Cranberry, Port, Goat Cheese –  can it get any more festive??? 
 
ziegenkäse panna cotta mit cranberries
 
Goat Cheese Panna Cotta with Port Cranberry Glaze

I mean, there are people out there who don’t crave sugar after a rich, fatty meal. People who would take a hunk of cheese over a cup of chocolate mousse any time. Not me.  I DO love cheese – but for me eating cheese after a meal makes me hungry again. It’s like returning to the appetizer and starting the feasting-cycle all over again. This is why this Goat Cheese Panna Cotta is the perfect dessert for everyone! It is not too sweet and therefore 100 % husband approved – but sweet and dessert-y enough to satisfy post-meal sugar cravings .

Goat Cheese Panna Cotta

 
Recipe adapted from Bakeless Sweets by Faith Durand

For 6 small glasses (1/2 Cup servings)

8 oz goat cheese
1.5 tsp powdered Gelatine
1 cup whole milk
1 cup cream
1/3 cup sugar
1/4 tsp cardamom
1/4 tsp cinnamon
freshly ground pepper to taste
pinch of salt

Finely crumble the goat cheese.
Let the gelatine soak in a few tbsp of the milk in a separate bowl and heat up the remaining milk, cream, spices and sugar.
Melt the cheese in this mixture and dissolve the cheese in the hot spiced cream.
Dissolve the gelatine in the warm (not boiling hot) milk and pour the panna cotta in your dessert glasses. Let the panna cotta set in the fridge.
In the meantime, we can already prepare the cranberry glaze.

For the cranberry glaze (makes more than you need – you might only want to cook half the amount. However, leftovers can be stored up to 2 weeks in the fridge and taste awesome with some vanilla ice cream) 🙂

2 (12 oz ) bags fresh cranberries
1 1/4 cups sugar
1/2 cups port
1 long sprig of rosemary
2 1/2 tsp gelatine

Soak the gelatine in some water or orange juice.
Put the cranberries, the sugar, 1 cup of water, port and rosemary in a pot and heat up until the mixture comes to a boil. Let the sauce simmer for about 15 minutes until the berries have burst open.
Strain the liquid through a fine sieve and let cool a bit, before you dissolve the soaked gelatine in the still warm mixture, Allow to cool for about 15 minutes before you pour the sauce over the already set panna cotta.

Chill for at least 2 hours, preferably over night and enjoy!

For more desserts, check out these links:

Amarettini Mousse w Rum – Espresso Caramel

Star Anise & Vanilla Mousse with Persimmon-Curd

Black Forest Rice Pudding

XoXo,

Kiki

 


2 Comments

  1. Das sieht ja mal richtig lecker aus – muss ich unbedingt selbst ausprobieren ! 🙂
    Grüße,
    Verena

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