goats cheese panna cotta

mark fletcher

mark fletcher

20th March 2011
mark fletcher

goats cheese panna cotta

a bit old sckool thought i give it out any way


  • serves 8-12
  • 600ml double cream
  • 400ml goats milk
  • 350g kidderton ash goats cheese
  • 6 leaf gelatine soaked
  • marinated beetroot (redwine vinegar,lime juice,soy sauce to taste)_
  • beetroot reduction
  • 300ml juice
  • 20g glucose
  • beetroot crisp
  • 200g suagr
  • 450g water
  • sliced beetroot


heat the cream and milk in a pan and melt in the goats cheese, season . then add the gelatine and blend. pass and chill in required shape moulds.
for the beetroot reduction
place the glucose and beetroot juice in pan and simmer over a gentle heat until coating consistency.
for the crisp
slice the beets. in a shallow tray heat the suagr and water until the sugar is disloved then poach the beetroot over a gentle heat until just soft, lay out the slices of beetroot on silt pat mat and dry in the oven at 70deg c until crisp about 4 hours.

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