Honey Chevre Panna Cotta with Dried Cherry-Pear-Thyme Compote

Honey Chevre Panna Cotta with Dried Cherry-Pear-Thyme Compote

Honey Chevre Panna Cotta  Soften gelatin in milk.  Set aside. In a large saucepan, combine the cream, vanilla bean and honey.  Bring to a simmer over medium heat but do not boil.  Turn off the heat and whisk in the softened goat cheese, until cheese is totally incorporated and the mixture is smooth. Add the gelatin and whisk again to dissolve the gelatin. Whisk ... [read full recipe below]

Yield: 8 servings

Ingredients

  • 3 teaspoons - unflavored gelatin
  • 1/2 cup - whole milk
  • 2 cups - heavy cream
  • 3/4 cup - Chevre or fresh goat cheese, softened
  • 1 - vanilla bean, split
  • 1/2 cup honey - honey, lighter varietal; e.g., Alfalfa, Sage, Orange Blossom or Clover
  • 1/2 cup - buttermilk
  • 3/4 cup - dried cherries, Dried Cherry-Pear-Thyme Compote
  • 2 - pears, peeled and diced, Dried Cherry-Pear-Thyme Compote
  • 1/2 cup - apple juice, Dried Cherry-Pear-Thyme Compote
  • 1/2 cup - honey, Dried Cherry-Pear-Thyme Compote; medium to dark varietal; e.g., Wildflower, Buckwheat or Avocado
  • 2 sprigs - fresh thyme, Dried Cherry-Pear-Thyme Compote

Directions

Honey Chevre Panna Cotta  Soften gelatin in milk.  Set aside. In a large saucepan, combine the cream, vanilla bean and honey.  Bring to a simmer over medium heat but do not boil.  Turn off the heat and whisk in the softened goat cheese, until cheese is totally incorporated and the mixture is smooth. Add the gelatin and whisk again to dissolve the gelatin. Whisk in the buttermilk. Strain the hot mixture through a fine-mesh strainer.  Fill glasses or ramekins, ¾ full and chill for at least 6 hours.

Dried Cherry-Pear-Thyme Compote: In a saucepan, combine all of the ingredients.  Bring to a soft boil. Reduce heat and simmer about 10 minutes.  Remove thyme stems. Store in refrigerator until needed. Serve with Greek honey cookies to add crunch and additional mouthfeel range.

Courtesy of Chef Sharon Van Meter