Goat Cheese Panna Cotta
Ben and Barry turn panna cotta on it's head and make a savory version with a black pepper shortbread biscuit and a tart gooseberry purée.
- 240 milliliters double cream
- 120 grams goats cheese
- 100 grams natural yoghurt
- 1 sachet veggie-gel
- For the shortbread: 1 pinch cayenne, 2 teaspoons black pepper, 150 grams plain flour, 125 grams butter, 1 egg
- For the gooseberry sauce: 1 orange, 1 tablespoon caster sugar, 1 punnet fresh gooseberries
- To garnish: 2 sprigs thyme, 1 handful watercress, 1 handful walnuts, 1 drizzle balsamic glaze, 2 beetroot, cooked
- To garnish: 2 sprigs thyme, 1 handful watercress, 1 handful walnuts, 1 drizzle balsamic glaze, 2 beetroot (cooked)
- Pour the double cream into a saucepan and bring to a boil. Crumble the goats cheese into the hot cream and stir to melt. Sprinkle the gelatin powder into the cream whilst whisking, making sure all of the gelatin and cheese dissolves.
- Allow the mixture to cool a little before stirring through the yoghurt, then season well with salt and pepper. Line a baking tray with clingfilm and pour in the goats cheese mixture so that it's about 3 centimeters deep, or use individual moulds. Place the pannacottas in the fridge to set for a few hours.
- Preheat the oven to 170°C.
- Mix the flour with the cayenne and the black pepper. Rub the butter into the flour to make a breadcrumb consistency. Crack the egg into the flour mixture and gently bring together until fully combined. Roll the dough out between two sheets of greaseproof paper. Stick them in the fridge to harden.
- Cut 4 long rectangles out of the dough sheet and place the entire sheet onto a baking tray. Bake the biscuits for 15 minutes, until golden brown, then leave to cool.
- Grab a small saucepan and chuck in the washed gooseberries with the juice of the orange and the caster sugar. Splash in a little water and bring it to the boil. Simmer the berries for 20-25 minutes, until very soft Push the sauce through a sieve to get a smooth purée and set it aside. remove the pannacotta from the fridge.
- Cut rectangles out of the pannacotta that are the same size as the biscuits and lay over the biscuits (not necessary if using moulds). Place the pannacotta onto the plates and dot around plenty of gooseberry sauce. Scatter the beetroot around the plates, then lay over the watercress and walnuts. Drizzle the balsamic glaze around the plates and serve.