Goat Cheese Panna Cotta Recipe by Bleu Olive’s Sam Papanikas

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GOAT CHEESE PANNA COTTA

By Sam Papanikas of Bleu Olive

“I think goat cheese and figs are a great match in flavors but you can definitely substitute another fruit, some fresh berries perhaps.”

Goat Cheese Panna Cotta
Photo by James Stefiuk

Serves 9

FOR THE PANNA COTTA

1 cup milk
1⁄2 cup sugar
1 envelope powdered gelatin bloomed in 3 Tbsp. water
8 oz. goat cheese (at room temperature)
3 cups heavy cream
Pinch of salt

In a small sauce pot, bring milk and sugar to a simmer and add the bloomed gelatin. Remove from heat and stir until gelatin is dissolved. Add goat cheese and heavy cream to a blender and puree to a smooth consistency. Strain into sugar mixture. Pour into prepared molds, ramekins or custard cups and let chill for at least 6 hours.

FOR THE PORT WINE FIG COMPOTE

2 cups dried figs, stemmed
Peel of 1 orange
1⁄2 cup sugar
3 star anise
1⁄2 tsp. ground cinnamon
1 cup port wine

Place everything in a small saucepot and stir. Simmer until it reduces by half. Remove from heat and let cool slightly. Remove orange peel and star anise and discard. Place mixture in a food processor and puree into a smooth consistency. Set aside.

FOR THE CANDIED MACADAMIA NUTS

Oil
2 Tbsp. sugar
1/8 tsp. ground clove
1 Tbsp. agave nectar
1 cup macadamia nuts

Heat oven to 300 F. Lightly oil a baking sheet. Mix sugar and clove until blended. Coat nuts with agave nectar and toss with sugar mixture until covered evenly. Spread on the baking sheet and bake for 10 minutes. Stir the nuts on the baking sheet to bake evenly and bake for another 10 minutes.

ASSEMBLY

Place a dollop of the fig compote in the center of the panna cotta and top with a few macadamia nuts. Garnish with fresh mint, if desired, and serve.

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Durham Magazine

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