Savory Goat Cheese Panna Cotta

I came across this dish at the charming Olema Inn Restaurant near Point Reyes on a recent oyster excursion. Poached beets, arugula and the shining star, a savory goat cheese panna cotta, all dressed in a delightful champagne vinaigrette--I forgot all about my oysters. My unladylike appreciation for this dish was audible enough to attract the attention of the staff, who, bless their hearts, explained to me how it was made. Rhubarb and I made it at home, and now we can share it with all!
Goat Cheese Panna Cotta


1/4 cup milk
1/4 cup heavy cream
1 1/4 tsp. unflavored gelatin (or agar agar for no animal byproduct)
1 cup goat cheese
kosher salt
a little olive oil
1 clove garlic (optional) 


Brush a muffin tin with a little extra virgin olive oil and rub around with a smashed piece of garlic if you have it. In a medium saucepan heat the milk and cream on low. Sprinkle the gelatin over the milk/cream mixture and without mixing, let stand for 5 minutes. Rewarm the mixture over very low heat for no more than 2 minutes while stirring to dissolve the gelatin. Remove from heat and stir in the goat cheese. Evenly divide ammong muffin tins, and cover with plastic wrap in the refrigerator for 2 hours, or overnight if you have the time. 

Sprinkle with kosher salt before placing in the middle of your salad plates. Then toss together your salad of poached beetsarugula and a little champagne vinaigrette. Place your salad around your panna cotta and enjoy! 

(You could pretty easily turn this into a sassy dessert with about a 1/4 cup of sugar, no salt, no garlic, and a berry-based sauce)


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