Goat Cheese and Buttermilk Panna Cotta with Fresh Cherry Citrus Compote

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Photo by Beth Kirby

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6-8 servings

    Panna Cotta
  • 4 cups heavy cream
  • 1 cup sugar
  • 1 teaspoon vanilla paste (acquired by scraping a
  • 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
  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.
  • from Chef Aaron Deal, The River and Rail, Roanoke, Virginia

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