Tuesday, July 25, 2017

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.

4 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.

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

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

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  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!

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