Although panna cotta is normally served for dessert, this savoury recipe makes for an interesting first course or addition to an hors d’oeuvres table. You could also substitute any smooth, creamy cheese if goat cheese is not your thing.
Ingredients
- 1 cup whipping cream
- 1/2 cup goat cheese
- 1/2 cup yogurt or sour cream
- 1/3 cup garlic confit (see recipe below)
- 1 tsp Dijon mustard
- 1 package gelatin powder
- salt and pepper to taste
Preparation
Preheat your oven broiler. Cut or break the goat cheese into pieces and place into a small frying pan. Place the pan under the broiler and cook several minutes until the cheese forms a brown crust. Remove the pan from the oven and allow the cheese to cool.
In a small pot over medium heat, bring 3/4 cup whipping cream and the garlic confit to a simmer. Turn off the heat. Reserve.
In a small bowl, stir the remaining 1/4 cup of cream and gelatin together.
Place all the ingredients into a food processor and blend until the garlic is smooth. Pour the mixture through a fine mesh strainer into a bowl, and check the mixture for seasoning. Add salt and pepper to taste.
Pour the mixture evenly into ramekins or into a terrine mould. Place the container(s) into the refrigerator and let chill at least six hours (the larger mould you use, the longer the chill time) or preferably overnight
To serve, run a knife around the inside of the container (setting the container in hot water for a few seconds helps release the bottom), then place a serving plate on top of the container. Turn the plate over and with your hand still on the container, shake the plate up and down a couple times until the panna cotta falls onto the plate.
Instructions
Place peeled garlic into a small pot and cover with canola or vegetable oil. Cook the garlic over low heat (only a few small bubbles should be visible) until the garlic has become soft and somewhat translucent, approximately 30 to 40 minutes. The garlic should remain pale in colour. The garlic confit can be kept in the oil, in a sealed container stored in the refrigerator for a couple of weeks.
Preheat oven to 350°F. Trim the stem end of several whole bulbs of garlic, and place on a baking sheet trimmed side up. Drizzle with olive oil and sea salt if desired. Bake in the oven for about 45 minutes until you can see the carmelized garlic bulbs start to ooze from the top. Remove from the oven. Individual cloves can be peeled or pinched to remove the garlic inside, and will store in a sealed container for a few weeks.
