From the kitchen
Goat's Milk Panna Cotta
Set with gelatin and topped with a blackberry compote.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 2 1/2 cups whole goat's milk
- 1/2 cup sugar
- 2 1/4 teaspoons unflavored gelatin (1 packet)
- 3 tablespoons cold water
- 1 teaspoon vanilla extract
- 1 1/2 cups blackberries
- 2 tablespoons honey
Method
- Sprinkle the gelatin over the cold water and let bloom 5 minutes.
- Heat the goat's milk and sugar in a saucepan over medium heat until the sugar dissolves and the milk is steaming, but not boiling.
- Remove from heat and whisk in the bloomed gelatin until fully dissolved. Stir in the vanilla.
- Divide among ramekins or glasses and chill at least 4 hours, until set.
- Simmer the blackberries and honey together in a small saucepan 5-8 minutes until juicy and slightly broken down. Cool and spoon over the panna cotta before serving.
Kitchen note
Because goat's milk is thinner than cream, this panna cotta sets to a delicate, tender wobble — handle the ramekins gently.
Culinary Library
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