Goat Cheese Panna Cotta w/balsamic glazed strawberries

Bring 1 cup of cream, 1/4 cup of sugar, and 1/4 teaspoon of vanilla to a gentle simmer in a saucepan, keeping an eye on it to avoid a rolling boil.

In a separate bowl, dissolve 1 heaping teaspoon of gelatin in 1/4 cup of buttermilk to prevent it from congealing when added to the hot liquid.

Once the cream mixture is at the right temperature, remove it from heat and whisk in 2 oz of fresh goat cheese until fully incorporated.

Add a pinch of salt to the mixture for flavor enhancement.

Quickly whisk in the dissolved buttermilk and gelatin into the cream mixture, as the gelatin will start to thicken immediately.

Strain the mixture to eliminate any clumps of goat cheese or gelatin.

Pour the strained mixture into molds and refrigerate for at least 4 hours to set.

For the balsamic glaze, reduce 1/4 cup of balsamic vinegar in a saucepan until it thickens to a syrupy consistency, then add sugar to taste for the strawberries.

Equipment Needed

Spice Level:

Dietary

Allergens