In a blender place the milk, goat cheese, powdered sugar, salt, and lemon zest. Blend until uniform, about 1 minute.
Pour the mixture through a 250 micron superbag.
Whisk the mixture while slowly adding the instagel. Whisk gently until fully incorporated.
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.
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.
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 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.
Active Time: 15 Minutes
Total Time: 45 Minutes
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.
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.
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.
Remove from pan, place on a baking tray to cool.
Break into desired sized pieces.