Some weeks are better than others. This week, though, I was killing it in the kitchen. Sometimes, I feel like I can be a culinary genius but then I quickly get off my high horse after an episode of Chopped. Although, a TV show or a professional would not be able to strip me away from my kitchen. Anyways, I have been fairly interested in molecular gastronomy. I have felt that jaw-dropping feeling when the waiter places a scrumptious looking plate that blows smoke in your face or that simply defies the laws of ailment texture. That feeling reminds me of the reason I spend hours trying to develop this hobby into a craft.
On another note, do you ever get the feeling like you can be a pioneer of something cool or special but then google just kind of ruins that feeling by exposing how your mind is merely a reflection of someone else’s creativity? Maybe I went a bit far with that one but the recipe’s been done before. Therefore I have played around with every goat cheese idea I’ve had, in order to complete a dish with this good looking side piece.
- 6 oz., Goat Cheese
- 3 cups, Milk (or cream if you’re dangerous)
- 1/2 packet, Gelatin
- dash of salt
- 1/4 cup. Water
- 1 tbsp. sugar
- Sprinkle gelatin over 1/4 cup of water. Set aside.
- Over medium-high heat, warm milk, sugar and salt until bubbles start forming.
- Once the milk is hot, add the goat cheese and stir until melted (AKA when 2 become 1. Forgive my Spice Girl reference.)
- Stir in gelatin mixture.
- Pour entire mixture through a sifter making sure the combination is clump-free.
- Pour clump-free mixture into separate ramekins or muffin pan.
- Refrigerate for 3-4 hours until its turns into a solid.
Ideas on how to use Goat Cheese Panna Cotta:
- Beet and Orange Salad with Goat Cheese Panna Cotta w/ Balsamic Glaze
- Goat Cheese Panna Cotta topped with Balsamic soaked berries
- Goat Cheese Panna Cotta topped with Apricot Jam, Caramelized Onions and Roasted Pistachios on a bed of Arugula.
…Just off the top.