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Ethereal Goat Cheese Panna Cotta

6 years ago
Cole Whitney
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Adorn this creamy panna cotta with fresh mint jelly, orange honey compote, and sour orange lactose nuggets. Instagel perfectly preserves the bright green color and fresh minty flavors in this lightly balanced spring time pairing.

Goat Cheese Panna Cotta

Ingredients

  • 275ml (1 Cup + 2 Tbsp) Milk
  • 226g (8 Ounces) Soft High Quality Goat Cheese
  • 2 Lemons, Zested
  • 60g (½ Cup) Powdered Sugar
  • 15g (2 Tbsp) Instagel
  • (â…“ tsp) Salt 2g

Equipment

  • 4 Serving Dishes
  • Medium Sized Heavy Bottom Pan
  • 250 Micron Superbag
  • whisk

Timing

Active Time: 15 Minutes

Total Time: 1 Hour 15 Minutes

Yield

4 Portions

  • Combine and Heat

    In a blender place the milk, goat cheese, powdered sugar, salt, and lemon zest. Blend until uniform, about 1 minute.

  • Strain and Combine

    Pour the mixture through a 250 micron superbag.

    Whisk the mixture while slowly adding the instagel. Whisk gently until fully incorporated.

  • Set

    Pour into molds and allow to chill and set in the refrigerator for a hour or until set. We angled the glass, by placing the glasses in a bed of salt and angling to our desired look. Be careful not to introduce any salt into the panna cotta, old egg crates work well too.

Mint Jelly

Ingredients

  • 50g (2 Cups) Fresh Mint Leaves
  • 100g (1 Cup) Water
  • 30g (¼ Cup) Powdered Sugar
  • 5g (2 ½ tsp) Instagel
  • 0.5g (1 pinch) Salt 

Equipment 

  • Medium Heavy Bottom Pan
  • Food Processor
  • 250 Micron Superbag

Timing

Active Time: 15 Minutes

Total Time: 1 Hour 30 Minutes

Yield

4 Portions

  • Prepare Mint

    Fill a heavy bottom medium pan ½ full of water and bring to a boil.

    Blanche the mint in this water for 1 minute, with a slotted spoon, remove the mint and rinse in iced water.

  • Food Process

    Squeeze out any excess water and place in a food processor.

    Add the 100g of water, and blend for 3 minutes or nicely broken down and liquid is a vibrant green color.

  • Strain and Combine

    Strain through a 250 micron superbag and transfer to a small mixing bowl.

    Whisk in the remaining ingredients and pour a small amount into your serving dishes that have the set goat cheese Panna Cotta.

Orange Honey Chutney

Ingredients

  • 3 Oranges
  • 4g (1 tsp) Vegetable Oil
  • One Small Onion, Chopped
  • 1g (1 sprig) Rosemary, Finely Chopped
  • 30g (2 Tbsp) Honey
  • 5g (1 tsp) Salt

Equipment

  • Small Heavy Bottom Pan

Timing

Active Time: 15 Minutes

Total Time: 45 Minutes

Yield

1 Cup

  • Prepare Oranges

    Slice off a small amount of the skin on the top and bottom of the orange. This will give a stable cutting surface to peel the orange.

    Trim away the skin and pith of the orange, starting at the top of the orange, slicing downwards, following the shape of the orange making sure there is no white pit remaining on the segment. Trim off if necessary**.

    Once peeled, over a bowl, slip a small paring knife between one of the segments and connective membrane. Cut until you reach the middle of the orange, continue on the other side of the connective membrane and remove the segment.

    Make sure there is no white pith remaining on the segment, trim if necessary. Continue with the remaining oranges, saving any excess juice. Once segmented, squeeze the hollowed shell into the bowl to release any extra liquid, and save.

    **We chose to not use pectinex in this recipe because we are destroying the integrity of the orange supremes by cooking them into a paste. It makes more sense to just supreme, rather than peel & soak in water for hours then make the sauce.

  • Combine and Cook Ingredients

    Warm a small heavy bottom pan on medium heat.

    Add the oil, chopped onions and rosemary and cook for 5 minutes or until onions are soft.

    Deglaze the pan with the honey and cook for 5 minutes or until its a nice light amber.

    Add the orange segments, extra liquid, and salt.

    Cook on low heat for 10 minutes or until all the liquid has evaporated. Remove from heat and cool.

Sour Orange Lactose Nuggets

Ingredients

  • 192g (1 Cup) Lactose Powder
  • 192g (7 Oz) Sour Orange Juice, freshly Squeezed

Equipment 

  • Small Heavy Bottom Pan
  • Baking Tray

Timing

Active Time: 5 Minutes

Total Time: 15 Minutes

Yield

1 Cup

  • Combine Lactose and Juice

    In a small heavy bottom pan, combine the lactose and juice.

    Stirring constantly, cook until it reaches above 250°F. At this point, the mixture will spontaneously crystallize and form into small pieces.

  • Cool, Break to Size.

    Remove from pan, place on a baking tray to cool.

    Break into desired sized pieces.

Summary
recipe image
Recipe Name
Ethereal Goat Cheese Panna Cotta
Author Name
Modernist Pantry
Published On
2019-06-04
Preparation Time
0H45M
Total Time
2H0M
Average Rating
51star1star1star1star1star Based on 5 Review(s)

2 Comments.

  • The Secret of Instagel
    June 4, 2019 9:48 am

    […] Links:Ethereal Goat Cheese Panna CottaCold Set Limoncello […]

  • Gellan F Recipes : Instagel? Cold Set Gelatin. WTF - Ep. 150
    February 9, 2020 6:34 am

    […] Ethereal Goat Cheese Panna Cotta […]

Comments are closed.

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