PANNA-MA!... Cotta... with Goat Cheese... scream sang à la Van Halen

Goat Cheese Panna Cotta with Strawberry Thyme Freezer Jam

Am I the only one who involuntarily starts singing Panama by Van Halen every time I see panna cotta on a menu? Well, even if I am, it remains a stinking delicious treat with or without the tune.

This is my take on the classic Italian dessert. By adding buttermilk and goat cheese to the mix, it makes for a tangy sweet delight that is oh-so perfect topped with a dollop of lemon curd, whipped cream, or your favourite jam!

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Goat Cheese Panna Cotta

Serves 8

1 ½ cups heavy cream
½ cup sugar
¾ vanilla bean, scraped and pod reserved
¼ cup goat cheese, crumbled
1 tablespoon unflavoured gelatin powder
2 tablespoons cold water
1 cup buttermilk

In a medium saucepan, bring the cream, sugar, vanilla bean pulp and the pod to a simmer over medium heat, stirring frequently until sugar is dissolved, about 2 to 3 minutes. Turn the heat down to low and whisk in the crumbled goat cheese until melted. Remove the mixture from the heat.

In a small bowl, sprinkle the gelatin over the cold water and let it stand for about 1 minute to soften and bloom. Heat the mixture in the microwave for 10 to 15 seconds or until melted and add to the cream and goat cheese mixture. Allow it to cool for 5 minutes then whisk in the buttermilk.

Pour the panna cotta mixture into 8 serving glasses or ramekins and cool to room temperature. Place the panna cottas in the fridge for at least 5 hours or preferably overnight.

Serve the set panna cottas topped with your favourite jam, some lemon curd, fresh fruit, or a big spoonful of Strawberry Thyme Freezer Jam.