Panna cotta is a classic go-to recipe. It's simple and delicious and can be varied in many ways depending on what's in season or in the kitchen. Fortunately for us there are a few secret weapons here in Utah that make panna cotta—which means cooked cream in Italian—really exceptional. Namely, delicious goat's milk from Drake Family Farms and jam from Amour Spreads. And on top of that we had the help of Chef Adam Kreisel to get this recipe dialed in. Ratios involving gelatin are hotly debated and lots of people stay on the safe side resulting in too much gelatin and a rubbery panna cotta. Adam tested this recipe 6 ways til sunday so you'll get the perfect creamy consistency and panna cottas that unmold easily and hold their shape well.
- 1 cup Drake Family Farms goat's milk
- 11/2 tsp. (about 3/4 of one standard packet) powdered Knox gelatin OR 3 gelatin sheets
- 1/3 cup granulated sugar
- 11/2 cups heavy cream
- 1/2 teaspoons pure vanilla extract (can also use 1/2 whole vanilla bean)
- 6 tablespoons Amour red nectarine jam
- 1 tablespoon Slide Ridge honey wine vinegar
If using the sheet gelatin, bloom the gelatin in luke warm water. Pour milk or goat's milk, and the vanilla extract, into a mixing bowl. If using the powdered gelatin, sprinkle it over the surface of the milk. Reserve.
In a heavy-bottomed saucepan, whisk together the cream and sugar over high heat, bring to a momentary boil and remove immediately from heat. (Note: If using the vanilla bean in place of the extract, this can be split and scraped and the seeds and pod included during heating to steep in the cream.) (Note 2: If using the sheet gelatin, add the bloomed gelatin to the cream mixture after it has come off the stove and whisk briefly to dissolve).
Whisk/temper the cream mixture into the reserved milk. Pour in equal quantities into 4-oz. silicone molds, ceramic ramekins, or similarly-sized glass or plastic vessels and chill until completely set, ideally overnight.
To serve, run a butter knife gently around the top edge of each panna cotta. Carefully unmold onto plate. Thin out the jam with the honey wine vinegar slightly and spoon over top of each panna cotta.