Cheese Panna Cotta with Cranberry-Port Glaze
- 8 ounces softened goat cheese
- 2 teaspoons powdered gelatin
- 2 cups whole milk, divided
- 1/3 cup sugar
- 1/8 teaspoon cardamom powder (I subbed nutmeg because I was out of cardamom)
- 1/4 teaspoon cinnamon
- pinch salt
- 2 (12-ounce)bags fresh cranberries
- 1 1/4 cups sugar
- 1/2 cup ruby port
- 1 long sprig rosemary
- 2 1/2 teaspoons gelatin
Crumble the goat cheese and set it aside. In a wide shallow bowl, sprinkle the gelatin over 1/2 cup of the milk, and let it soften for 5 minutes.
Warm the remaining 1 1/2 cups milk and the sugar in a 2 quart saucepan over medium high heat until small bubbles form on the side of the pan. Whisk in the goat cheese and stir until it melts. Add the milk and the gelatin, and whisk vigorously until the gelatin is dissolved and all of the goat cheese has melted. Turn off the heat and stir in the cardamom, cinnamon, and salt.
Divide this mixture into 6 dessert glasses and put in the fridge to chill while you make the cranberry-port glaze.
Heat the cranberries with the sugar, 1 cup water, the port and the rosemary sprig in a 2 quart saucepan over medium-high heat. After it comes to a simmer, cook for 15 minutes, or until all of the cranberries have burst open. Strain through a fine mesh sieve and then sprinkle the gelatin over the liquid and let it sit for 5 minutes to soften. Pour the cranberry juice back in the pan and heat it up, stirring gently until all of the gelatin has dissolved. Turn off the heat, and let it cook for 15 to 30 minutes.
Evenly divide the cranberry mixture over the prepared goat cheese panna cotta. Chill for at least two hours, but preferably overnight.
Makes six 1/2 cup Gluten Free Servings! (Recipe from Bakeless Sweets: Pudding, Panna Cotta, Fluff, Icebox Cake, and More No-Bake Desserts)
I stole this dessert recipe from my mom’s blog to make for Thanksgiving dinner. While it turned out beautiful, it didn’t taste the way I thought I thought it should. The port glaze was very laborious because you have to strain it (and because I doubled the recipe – straining took a long time!). I’m going to try and make a classic panna cotta before I give up on this dessert. I prefer my desserts easy, simple and tasty.