What's Cooking: Goat's Milk Panna Cotta - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Goat's Milk Panna Cotta

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BURLINGTON, Vt. -

Chef Michael Kloeti from Michael's on the Hill Restaurant in Waterbury Center joins us this morning with a dessert recipe to die for.

Goat's Milk Panna Cotta with Strawberries

Yield: 6 portions

Ingredients:

¨ø cup Heavy Cream

2.5 cups Goat's Milk

2 ½ sheets Gelatin

2/3 cup Sugar

2 Tablespoons Grand Marnier

1 each Orange Zest

1 each Vanilla Bean, split and scraped

Strawberry Ingredients:

1 Quart Strawberries, washed, hulled and quartered

2 Tablespoons Sugar, granulated

1 Each Orange juice and zest

To Taste (Optional) Grand Marnier

Method:

-Put gelatin in cold water to soften for 5 minutes.

-In a heavy bottom sauce pot, add milk, cream, sugar, zest and vanilla bean (scraped inside and pod), then bring to a boil and turn off the heat.

-Allow to sit for 5 minutes.

-Strain the warm cream mixture into a bowl and add the grand marnier and softened gelatin sheet, whisking until fully incorporated.

-Pour into 6 ounce ramekins and chill.

-In a bowl, incorporate all strawberry ingredients, and allow berries to macerate for at least 20 minutes.

-To serve, scoop some of the macerated strawberries over the panna cotta and enjoy!

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