The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Goat Cheese and Buttermilk Panna Cotta with Fresh Cherry Citrus Compote

Advertisement

Ingredients

Panna Cotta

4 cups heavy cream

1 cup sugar

1 teaspoon vanilla paste (acquired by scraping a vanilla bean or purchased in paste form)

5 silver gelatin sheets, bloomed in water

6 ounces goat cheese

1 cup buttermilk

Cherry Citrus Compote

1½ cup sugar

Water, as needed

1 pound fresh cherries, pitted and halved

1 teaspoon vanilla paste

Juice and zest of 1 orange

Directions

  1. To prepare panna cotta, in a heavy-bottomed pot set over medium heat add cream, sugar, and vanilla paste. Bring to a simmer.
  2. Add bloomed gelatin and whisk until dissolved.
  3. Once all gelatin is dissolved, add goat cheese and buttermilk, removing from heat immediately. Rest on a heat resistant surface for 5 minutes away from heat.
  4. Once goat cheese is completely dissolved,divide mixture amongst 4-6 serving dishes or jars. Allow to cool overnight, or a minimum of 6 hours, before serving.
  5. To make the compote, in a heavy-bottomed pot set over medium-high heat add sugar and enough water to moisten sugar for making caramel. Cook.
  6. Just as sugar begins to brown add fresh cherries. Carefully stir, as the sugar will begin to seize. Reduce heat to medium-low and allow juice from cherries to dissolve into sugar.
  7. Once cherry liquid has reduced by half, add vanilla paste, orange zest, and juice.
  8. Cook mixture until a syrup consistency. Allow to cool, serve immediately, or refrigerate for storage.
Print Recipe