GOAT CHEESE VANILLA BEAN PANNA COTTA & SOCHATTI CHOCOLATE GANACHE
Don't let the name scare you from creating this deliciously smooth and rich dessert that will leave your guests licking the glass. Be sure to make extras as we can guarantee they will be asking for more.
INGREDIENTS FOR PANNA COTTA
2½ sheets gelatin
½ cup plus 1 tablespoon water
1 1/5 vanilla beans
½ cup sugar
2¾ cups heavy cream
¾ cup goat cheese
INSTRUCTIONS FOR PANNA COTTA
Step 1. In a small bowl, combine the gelatin and water; allow the gelatin to bloom.
Step 2. Split the vanilla beans. In a medium saucepan over medium-low heat, combine the vanilla, sugar and heavy cream. Bring the mixture to just under a simmer.
Step 3. Remove the vanilla beans from the cream mixture; scrape the remaining seeds from the beans into the cream mixture. (Make sure the pods are discarded.)
Step 4. Add the goat cheese and bloomed gelatin to the warm cream mixture. Using an immersion blender, combine until smooth. Pour the mixture into individual glasses, and chill until firm.
INGREDIENTS FOR SOCHATTI CHOCOLATE GANACHE
1 cup heavy cream
2/3 cup granulated sugar
½ cup corn syrup
9 ounces SoChatti chocolate
¼ cup (½ stick) unsalted butter
Fresh fruit garnish of strawberries or raspberries
INSTRUCTIONS FOR SOCHATTI CHOCOLATE GANACHE
Step 1. In a saucepan over medium heat, heat the heavy cream, sugar and corn syrup until the mixture is boiling.
Step 2. Place SoChatti and butter in a medium bowl and pour the heated cream mixture over the SoChatti. Stir until fully combined and smooth.
Step 3. Pour a small amount of the slightly cooled ganache over the chilled panna cotta. Before it sets, quickly smoothes out the ganache to cover the entire surface of the panna cotta, edge to edge. Serve with fresh fruit garnish of strawberries or raspberries.