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My Goat Cheese Panna Cotta with Cranberry, Rosemary & Port Glaze is an amazing holiday dessert for Thanksgiving or Christmas. Perfect for making ahead of time and ideal for those who cannot decide between a cheese platter or dessert. Jump to Recipe
Goat Cheese Panna Cotta with Cranberry Port Topping – the perfect make-ahead Holiday Dessert
I mean, there are people out there who don’t crave sugar after a rich, fatty Thanksgiving or Christmas feast. People who would take a hunk of cheese over a cup of chocolate mousse any time. Not me.
Goat Cheese adds tang and richness to this classic Italian Dessert
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 enough to satisfy post-meal sugar cravings.
★ Did you make and love this goat cheese panna cotta recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!
Goat Cheese Panna Cotta with Cranberries & Port
This rich and creamy goat cheese panna cotta pairs perfectly with the festive cranberry port topping.
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
For the cranberry glaze
- 2 bags fresh cranberries 12 oz
- 1 1/4 cups sugar
- 1/2 cups port
- 1 long sprig of rosemary
- 2 1/2 tsp gelatine
For the panna cotta
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.
Soak the gelatine in some water or orange juice.
For the cranberry topping
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 overnight and enjoy!
Chill for at least 2 hours, preferably over night and enjoy!
The 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) :-
For more desserts, check out these links:
Amarettini Mousse w Rum – Espresso Caramel
Star Anise & Vanilla Mousse with Persimmon-Curd
Das sieht ja mal richtig lecker aus – muss ich unbedingt selbst ausprobieren ! 🙂