Feta Panna Cotta

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We took the best crumbly dry fetta cheese and turned it into a smooth, creamy, and spreadable cheese panna cotta, and it is next level good! The synergistic properties of kappa and iota carrageenan blend perfectly to achieve this delicious dish.

Difficulty

Beginner

Ingredients

Equipment

  • Blender 
  • Saucepan 
  • Whisk 
  • Rubber Spatula
  • Silicone Mold 
  • Pan Spray

Timing

Active Time: 20 Minutes Total Time: 9 Hours

Yield

1 Serving

  • Prepare Ingredients

    Combine iota, kappa, xanthan and kosher salt and reserve.
     
     In a blender add the crumbled feta and milk and blend on high for 2 minutes.
     

  • Heat Mixture and Chill

    Pour feta milk into a saucepan and bring it to a very low simmer for 3 minutes covered.
     
    Put the feta milk in a container and refrigerate for 1 hour uncovered.
     

  • Blend Ingredients and Heat

    After an hour remove the milk from the refrigerator and put it into the blender and turn it on to medium speed.
     
    While the blender is running slowly add the dry ingredients and blend for 1 minute.
     

  • Mold Panna Cotta

    Pour the milk into a saucepan and bring it up to a simmer while constantly whisking for about 2 minutes.
     
    Make sure to have molds ready to pour your feta milk into as it will start to set very quickly.
     
    Lightly spray a thin layer of pan spray on the molds. Silicone molds are designed to be no-stick so your panna cotta should cleanly come out but I spray them as an added measure to assure they release without problems.
     
    Immediately pour the feta milk into the prepared molds and refrigerate for at least 8 hours up to over night. Once set, serve and enjoy.
 
Summary
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Recipe Name
Feta Panna Cotta
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