Description
A luscious Italian-inspired dessert featuring creamy goat cheese panna cotta topped with a sweet-tart homemade blackberry compote, perfect for an elegant yet simple no-bake treat.
Ingredients
Scale
Panna Cotta
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup soft goat cheese (room temperature)
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons powdered gelatin
- 3 tablespoons cold water
Blackberry Compote
- 1 cup fresh blackberries
- 1 tablespoon honey
- 1 teaspoon lemon juice
Instructions
- Bloom Gelatin: In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5–10 minutes to soften and activate.
- Heat Cream Mixture: In a saucepan over medium heat, combine the heavy cream, whole milk, sugar, and vanilla extract. Heat until sugar dissolves and mixture is steaming but not boiling.
- Add Goat Cheese: Remove from heat and whisk in softened goat cheese until the mixture is completely smooth and creamy.
- Dissolve Gelatin: Stir the bloomed gelatin into the warm mixture, ensuring it is fully dissolved without lumps.
- Chill Panna Cotta: Pour the mixture into 4–6 ramekins or glasses. Refrigerate for at least 4 hours or until set firmly.
- Prepare Blackberry Compote: Meanwhile, in a small saucepan over low heat, combine blackberries, honey, and lemon juice. Cook gently for 5–7 minutes until berries soften and release their juices.
- Cool Compote: Remove from heat and allow the compote to cool completely before serving.
- Serve: Spoon the cooled blackberry compote over the set panna cotta and serve chilled for a refreshing and elegant dessert.
Notes
- You can strain the blackberry compote for a smoother topping or leave it chunky for texture.
- For added crunch and flavor, top the panna cotta with crushed pistachios or a drizzle of balsamic glaze before serving.
