Creamy Goats Cheese Panna Cotta laced with fragrant vanilla and topped with spiced roasted plums! This is our idea of an exciting dessert that gets your tastebuds dancing and dinner party guests gushing. Easy to make in advance, then assemble on the day, this is a perfect dessert for a busy festive occasion.
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Goats Cheese In A Dessert?
Absolutely! Ever since I first tasted goat’s cheese ice cream, I was sold! Goats’ milk or cheese adds a little tanginess, a little more creaminess and that super tasty savoury hint to desserts. If you enjoy things like salted caramel and miso custard, you will know what I am talking about.
The trick with using goat’s cheese in desserts is not to overdo it – it is a sweet treat after all! Choose a milder tasting young goat’s cheese here!
What is Panna Cotta?
Possibly one of the most well known Italian desserts in the world – Panna Cotta – is a cold creamy dessert, renowned for its wobble. Panna cotta translates into “cooked cream”, and can be rather confusing, as the only cooking you are going to do is heating the cream, milk and sugar, then leaving it to set with a bit of help of gelatine. Originally from the Piedmont region in Italy, there are thousands of versions of panna cotta these days – ranging from sweet to savoury.
If you are looking for a more traditional recipe, try our Strawberry Panna Cotta or Chai Panna Cotta With Cranberry Jelly.
Ingredients
- double cream (also known as heavy cream) is an essential ingredient in any panna cotta that gives it a creamy texture.
- whole milk: adds to the creaminess but if you want to reduce the calories ever so slightly skimmed milk will also work.
- soft goats cheese: choose milder tasting young goats cheese that is soft and creamy.
- caster sugar: granulated white sugar will work here too.
- leaf gelatine sheets: we use slightly less gelatine in this recipe compared to other panna cotta recipes, as goat’s cheese will help the panna cotta set.
- vanilla bean paste: or one vanilla pod, cut in half and seeds scraped out into the cream mixture.
- ripe plums: use sweeter juicy plum types, such as Victoria plum.
- light brown sugar: dark brown sugar and muscovado will work too!
- mixed spice: or mix cinnamon, nutmeg and ground ginger together to create your own mixed spice.
- toasted flaked almonds
Method
Goats Cheese Panna Cotta
Soak the leaf gelatine leaves in cold water for 5-10 minutes.
In a small saucepan, heat double cream, milk and caster sugar stirring continuously, until the sugar dissolves. Carry on heating the mixture until just before the simmering point, then take it off heat.
Take the gelatine out of the water and squeeze out extra moisture. Add the sheets to the cream mixture and whisk until gelatine dissolves.
Crumble in the soft goats’ cheese into the cream mixture and whisk again until no lumps of cheese remain.
Pour the mixture through a fine sieve into a jug.
Pour the panna cotta mixture into 4 glasses and leave it to set at room temperature for 2 hours. Transfer to the fridge for another 4 hours.
Spiced Plums
In the meantime, prepare the plums. Destone the plums by cutting them in half. Then cut each in half again, so you end up with each plum quartered. In a small bowl, mix the brown sugar and spices.
Dip each plum quarter into the spiced sugar.
Heat a non-stick frying pan on medium heat. Add the plums, one of the cut sides down to the pan and dry fry to caramelise the bottoms (it should take about 5 minutes per side). Once browned, flip them on the other side and cook for another 4-5 minutes. Add a knob of butter and let it melt, mixing it with the caramel.
Take the pan off of the heat and let the plums cool down to room temperature.
Arrange the plums on top of the panna cotta, brush them with a bit of the caramel that’s left at the bottom of the pan and scatter the toasted flaked almonds on top. Garnish with a sprig of mint and serve.
Serve this Panna Cotta With Sesame Biscuits for a great texture addition!
Recipe FAQs
Only if you are serving the plums next to (not on top) of your panna cotta. Adding hot spiced plums straight on top of your goat’s cheese panna cotta, it will melt.
Poached pears, roasted apricots and figs all pair very well with goat’s cheese.
Other Festive Dessert Recipes
If you are looking for an alternative dessert for this Christmas, we have a bunch of things we think you might enjoy instead of a more traditional Christmas Pudding. Here are some of our favourites:
- Gingerbread Cheesecake with Ginger Biscuit Base and Caramel Sauce
- Chocolate & Almond Mousse Domes
- Christmas Eclairs with Orange Crème Diplomat and Cranberry & Pistachio Topping
- Spiced Chai Panna Cotta with Cranberry Jelly
Goats Cheese Panna Cotta with Spiced Plums
Equipment
- 4 Martini Glasses
Ingredients
- 150 ml double cream heavy cream
- 150 ml full-fat milk
- 150 g soft goats cheese
- 50 g caster sugar
- 1.5 leaf gelatine sheets
- 1 teaspoon vanilla bean paste or one vanilla pod
Topping:
- 2 ripe plums quartered
- 1 tablespoon light brown sugar
- ½ teaspoon mixed spice
- 1 tsp butter unsalted
- 20 g toasted flaked almonds
Instructions
- Soak the leaf gelatine leafs in cold water for 5-10 minutes.
- In a small saucepan, heat double cream, milk and caster sugar stirring continuously, until the sugar dissolves. Carry on heating the mixture until just before simmering point, then take it off heat.
- Take the gelatine out of the water and squeeze out extra moisture. Add the sheets to the cream mixture and whisk until gelatine dissolves.
- Crumble the soft goats cheese into the cream mixture and whisk again until no lumps of cheese remain.
- Pour the mixture through a fine sieve into a jug.
- Pour the panna cotta mixture into 4 glasses and leave it to set at room temperature for 2 hours. Transfer to the fridge for another 4 hours.
- In the meantime, prepare the plums. Destone the plums by cutting them in half. Then cut each in half again, so you end up with each plum quartered. In a small bowl, mix the brown sugar and spices.
- Dip each plum quarter into the spiced sugar.
- Heat a non-stick frying pan on medium heat. Add the plums, one of the cut sides down to the pan and dry fry to caramelise the bottoms (it should take about 5 minutes per side). Once browned, flip them on the other side and cook for another 4-5 minutes. Add a knob of butter and let it melt, mixing it with the caramel.
- Take the pan off of the heat and let the plums cool down to room temperature.
- Arrange the plums on top of the panna cotta, brush them with a bit of the caramel that's left at the bottom of the pan and scatter the toasted flaked almonds on top. Garnish with a sprig of mint and serve.
Nutrition
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