Goat Cheese Panna Cotta with Cranberry & Fig Port Compote

Savory Winter Delight

Panna cotta is elegant, simplistic, and the perfect opportunity to entice customers who might not otherwise choose dessert. With consumer health concerns on the rise, consider delivering a savory profile. The recipe below remains low in added sugars but delivers bold, decadent flavors. Rich, nutritious goat cheese stars as a creamy base. Top it off with a cranberry and fig wine compote and bring back the beloved subtly sweet flavors of the season. For a finishing touch, garnish with fresh herbs and microgreens for a truly refreshing dessert.

 

Goat Cheese Panna Cotta with Cranberry & Fig Port Compote
A savory goat cheese panna cotta topped with dried cranberry and fig port wine compote, fresh herbs, and microgreens.
Servings
6
Servings
6
Goat Cheese Panna Cotta with Cranberry & Fig Port Compote
A savory goat cheese panna cotta topped with dried cranberry and fig port wine compote, fresh herbs, and microgreens.
Servings
6
Servings
6
Ingredients
Servings:
Units:
Instructions
Goat Cheese Panna Cotta
  1. Heat cream, milk and sugar to a simmer in a saucepan over medium heat; simmer 10 minutes. Remove from heat; whisk in gelatin until dissolved. Whisk in chèvre and salt until smooth.
  2. Strain through a fine-mesh sieve; stir in pepper and divide into 6 (4-ounce) ramekins. Refrigerate in an airtight container at least 3 hours or up to 5 days.
Dried Cranberry & Fig Port Wine Compote
  1. Make a sachet with cinnamon stick, rosemary, zest, and peppercorns; heat wine, juice, sugar, and sachet to a boil in a saucepan over high heat. Boil 8 minutes or until reduced slightly.
  2. Add cranberries and figs; heat to a boil. Reduce heat to a low; simmer until reduced by two-thirds, about 20 minutes. Remove sachet and cool. Refrigerate in an airtight container up to 3 weeks. Makes about 1½ cups.
For Serving
  1. Dip bottom of 1 ramekin in hot water; run a small spatula around the inside edge of the ramekin to loosen and invert onto serving plate. Garnish with Dried Cranberry & Fig Port Wine Compote, fresh herbs, microgreens, and endive and/or radicchio.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Heavy Cream #032220

Whole Milk #032213

Granulated Sugar #037093

Granulated Gelatin #364840

Chèvre Cheese #010795

Sea Salt #036458

Fresh Ground Black Pepper #036411

Cinnamon Stick #036357

Rosemary Sprig #097287

Orange Zest #096282

Black Peppercorns #036670

Cranberry Juice #210034

Granulated Sugar #037093

Dried Cranberries #388110

Dried Black Mission Figs #002867

Fresh Basil Leaves #097240

Fresh Thyme #097302

Fresh Savory #038113

Leave a Reply

Your email address will not be published. Required fields are marked *

*