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goat cheese panna cotta with cranberry

Goat Cheese Panna Cotta with Cranberries & Port

This rich and creamy goat cheese panna cotta pairs perfectly with the festive cranberry port topping. 

Course Dessert, Snack
Cuisine italy
Keyword goat cheese panna cotta, Thanksgiving dessert
Prep Time 20 minutes
Cook Time 10 minutes
CHilling 3 hours
Total Time 30 minutes
Servings 6 servings
Calories 450 kcal

Ingredients

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

Instructions

For the panna cotta

  1. Finely crumble the goat cheese.
  2. 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.
  3. Melt the cheese in this mixture and dissolve the cheese in the hot spiced cream.
  4. 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.
  5. In the meantime, we can already prepare the cranberry glaze.
  6. Soak the gelatine in some water or orange juice.

For the cranberry topping

  1. 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.
  2. 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.
  3. Chill for at least 2 hours, preferably overnight and enjoy!

Recipe Notes

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) :-