Goat Cheese Pannacotta with Roasted Pear
Preparation Time: N/A
Cooking Time: N/A
- Olive oil, to grease
- 1 cup full cream milk
- 1 cup thin cream
- 1 bay leaf
- 6 gelatine leaves
- 200 g soft goat cheese
- 4 ripe Packham’s Triumph pears, halved, cored
- Olive oil
- 2 teaspoons honey
- Sea salt
- Lemon thyme
- 4 cloves of garlic, peeled and sliced
Brush eight ½ cup capacity dariole moulds with oil to lightly grease. Place on a tray.
Combine milk, cream and bay leaf in a saucepan over medium heat, stirring occasionally, for 10 minutes to infuse flavours. Remove from heat.
Place the gelatine sheets in a bowl of cold water, allow the sheets to soften, then squeeze out excess moisture and place into the warm milk and cream, stir to dissolve. Allow to cool.
Add the goat cheese and stir to combine. Strain mixture through a fine sieve into a large jug. Pour the mixture equally among prepared moulds. Cover with plastic wrap and place in the fridge for 6 hours to set.
To serve: Dip the moulds into hot water for 1-2 seconds and then turn onto serving plates.
Serve with roasted pear on the side.
To roast the pears: Roll the pear halves in olive oil, place onto a baking tray cut side up. Drizzle with the honey and sprinkle with sea salt, lemon thyme leaves and sliced garlic. Place in a preheated oven, 180°C for 15 minutes or till golden.