Smoky Valley Goat Cheese Panna Cotta with Quick Pickled Beets

 

Prep Time: 30 minutes

Cooking Time: 10 minutes

Inactive Rest Time: Minimum 4 hours

Special Tools: blender, paper cups, coffee filter or cheesecloth

Yields: 8 appetizers

 

1.5 cups         heavy cream

0.5 cups         whole milk

4 oz.               Smoky Valley chevre

1 envelope    powdered gelatin (bloomed in 3 tbsp. cold water)

2 tbsp.            Greek yoghurt

3 tbsp.            honey

pinch              salt

 

4 ea.                baby beets (if you can, get a couple varieties)

1 cup              vinegar

0.5 cups         sugar

1 tsp.              coriander seeds

1 tsp.              mustard seeds

1 ea.                orange, juice and zest

1 tbsp.            sambal oelek

1 clove           garlic, smashed

 

4 oz.               fresh dill

1 cup              canola oil

 

0.5 cups         pistachios, chopped

3-4 sprigs     fresh dill, for garnish

TT                   S&P

 

• In a pot heat the cream, milk and honey, once simmering add the bloomed gelatin and yoghurt, stir to combine
• Break up the goat cheese and drop into hot liquid, stirring to combine
• Once combined, remove from the heat and place in a pitcher
• Pour the contents into the 8 cups, about 4 oz. each
• Refrigerate and let set, about 3-4 hours
• Meanwhile, place a pot of salted water on to boil, prepare an ice bath
• Remove the large stems from the dill and then blanch in boiling water
• Let cook 30 seconds, strain and immediately drop in ice bath to cool
• Squeeze all excess water from the dill, then place in blender
• Add the canola oil and blend on pulse until the dill is broken up
• Place in refrigerator and let infuse 3-4 hours
• Peel the baby beets and thinly slice using a mandolin, place in water
• Bring vinegar, sugar, coriander, mustard, orange juice & zest, sambal oelek and garlic to a simmer, let simmer 4-5 minutes, strain
• When ready to serve, drain the dill oil through the coffee filter allowing gravity to push the green oil through
• Drain the water off the beets, pour the pickling liquid over, if using various varieties keep them separate or they will bleed
• Using a paring knife loosen the panna cotta from the sides of the cup and slide onto the plate
• Finish the plate with seasoned beets, pistachios, dill oil and fresh dil

 

Who’s hungry?