Goat’s Milk Panna Cotta with Chocolate Sauce and Mint Butter Crisps Recipe
Photography by William Hereford
Heated in a single pot, this rich custard requires no baking—and can be prepared a day ahead.
Makes 6 to 8 servings
3 cups goat’s milk
¹/³ cup sugar
½ vanilla bean, seeds scraped and reserved
2 packages (0.25 ounces each) powdered gelatin, such as Knox
1 cup heavy cream
1 tablespoon lemon juice
Mint Butter Crisps
1. In a medium pot, combine 1½ cups goat’s milk, the sugar, and vanilla bean seeds. Sprinkle gelatin powder over mixture and let rest for 5 minutes. Place over medium heat and whisk until sugar and gelatin dissolve, being careful not to let mixture boil. Remove from heat and stir in remaining goat’s milk, the cream, and lemon juice. Pour into
a mini loaf pan or standard muffin tin, dividing evenly among cups to make 6 to 8 individual servings. Place tin on a level surface in refrigerator and chill for at least 8 hours or overnight.
2. To remove the panna cottas from pan, fill sink with 2 inches of hot tap water; dip bottom of muffin tin in hot water for 10 to 20 seconds and jiggle slightly to confirm that panna cottas have loosened. Lay a baking sheet on top of muffin tin and flip it over gently to release panna cottas. Using a spatula, transfer panna cottas to chilled plates. Drizzle with Chocolate Sauce and serve with Mint Butter Crisps.
To make the Chocolate Sauce: In a small bowl set atop a pot of simmering water, combine 6 ounces chopped semisweet or bittersweet chocolate and ½ cup heavy cream, and stir until smooth. Remove pot from heat but leave sauce over pan until ready to serve. (Makes 1 cup)