Goats Cheese Pannacotta
This will make the perfect starter or lunch salad for you to show off to friends! We turn pannacotta on it's head and make a savoury version. We serve it with a rich, buttery black pepper shortbread biscuit and a tart gooseberry purée.
For The Pannacotta
- 240 ml double cream
- 120 g goats cheese
- 100 g natural yoghurt
- 1 sachet veggie-gel
For The Shortbread
- 1 pinch cayenne
- 2 tsp black pepper
- 150 g plain flour
- 125 g butter
- 1 egg
For The Gooseberry Sauce
- 1 orange
- 1 tbsp caster sugar
- 1 punnet fresh gooseberries
- 2 sprigs thyme
- 1 handful watercress
- 1 handful walnuts
- 1 drizzle balsamic glaze
- 2 beetroot, cooked
Make The Panna Cotta Mix
Pour the double cream into a saucepan and bring to a boil.
Crumble the goats cheese into the hot cream and stir to melt.
Sprinkle the gelatin powder into the cream whilst whisking, making sure all of the gelatin and cheese dissolves.
Set The Pannacottas
Allow the mixture to cool a little before stirring through the yoghurt, then season well with salt and pepper.
Line a baking tray with clingfilm and pour in the goats cheese mixture so that it’s about 3cm deep, or use individual moulds.
Place the pannacottas in the fridge to set for a few hours.
Preheat The Oven
Preheat the oven to 170ºC.
Make The Biscuit Dough
Mix the flour with the cayenne and the black pepper.
Rub the butter into the flour to make a breadcrumb consistency.
Crack the egg into the flour mixture and gently bring together until fully combined.
Roll the dough out between two sheets of greaseproof paper. Stick them in the fridge to harden.
Bake The Biscuits
Cut 4 long rectangles out of the dough sheet and place the entire sheet onto a baking tray.
Bake the biscuits for 15 minutes, until golden brown, then leave to cool.
Make The Gooseberry Puree
Grab a small saucepan and chuck in the washed gooseberries with the juice of the orange and the caster sugar.
Splash in a little water and bring it to the boil.
Simmer the berries for 20-25 minutes, until very soft
Push the sauce through a sieve to get a smooth purée and set it aside. remove the pannacotta from the fridge.
Finish And Serve!
Cut rectangles out of the pannacotta that are the same size as the biscuits and lay over the biscuits (not necessary if using moulds).
Place the pannacotta onto the plates and dot around plenty of gooseberry sauce.
Scatter the beetroot around the plates, then lay over the watercress and walnuts.
Drizzle the balsamic glaze around the plates and serve.
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