Skip to main content

Goat Cheese Panna Cotta with Balsamic Blueberries #NationalBlueberryMonth


Today we're celebrating National Blueberry Month. Wendy at A Day in the Life on the Farm asked us to join her in posting a new blueberry recipe and celebrating these lovelies. Done.


A few years ago, the boys and I went to High Ground Organics' Harkins Slough Farm to pick blueberries. We didn't make it back there this year, but we still talk about that experience.


Bushels of Blueberry Goodness

Goat Cheese Panna Cotta 
with Balsamic Blueberries

I find myself making panna cotta frequently. Probably because it's flexible. I've made Espresso Panna CottaCardamom Panna CottaSalted Juniper-Dark Chocolate Panna Cotta, and Matcha Panna Cotta. It's so easy to get creative. So, I figured it would be a good starting point for a blueberry dessert. When I brainstormed with my Kitchen Elves, they came up with goat cheese and blueberries. Yep, I agree. They might have been joking, but I wasn't.

Ingredients

Panna Cotta

  • 2 packets (2 1/4 teaspoons, each) unflavored gelatin
  • 1/3 C cold water
  • 3 C organic half-n-half
  • 2/3 C organic granulated sugar
  • 1/3 C soft goat cheese, softened (I used a honey chevre)
  • 1/2 t vanilla paste
  • 1/2 t lemon extract

Balsamic Blueberries

  • 1 C balsamic vinegar
  • 1/4 C honey
  • 1 C organic blueberries

Procedure

Panna Cotta
In a small bowl, sprinkle gelatin over cold water and let stand for 5 minutes to soften. Heat half-n-half and sugar in a saucepan over medium heat. Stir occasionally, until sugar is dissolved and mixture just begins to steam. Remove from heat and whisk in goat cheese, stirring until smooth. Stir in softened gelatin and vanilla paste until completely incorporated. Stir in lemon extract.

Divide into your individual containers, cover, and refrigerate until set - at least 4 hours. I usually leave mine overnight.

Balsamic Blueberries
Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil. Reduce heat to low and simmer until the vinegar mixture has reduced to 1/3 cup, approximately 10 minutes. Set the balsamic reduction aside to cool.

To Serve
Stir blueberries into balsamic reduction until nicely coated. Spoon balsamic blueberries over panna cotta and serve immediately.

Comments

  1. I have never made panna cotta and here you are with another great recipe. I am going to have to give one of these a try very soon. Thanks for joining me, Cam.

    ReplyDelete
  2. Oh wow - that looks amazing! I need to try panna cotta one of these days!

    ReplyDelete
  3. We have a goat dairy close to us, I need to get us over there for some products! This looks great :)

    ReplyDelete
  4. I almost missed blueberry season (it's over here) but did nab a few pounds at the u-pick. I bet these beauties were delicious on that panna cotta!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa