“Telicherry and Chevre Panna Cotta, Fig “Agridulce”,
and Fresh Chervil”
Tonight I was on the pastry station. If you wonder why, several months ago I told my chef that I was interested in learning pastry because I wanted to be rounded in the whole kitchen. I asked my Pastry Chef if it was cool if I did the amuse and he was totally cool like always and told me to do what ever I wanted (That means he was ready to see whatever I pulled out). Well of course I had been thinking all day about what was in the kitchen and what I could make out of it. Besides this amuse I made a beet and anise seed sorbet but it was not frozen enough by service to spin for plating.
I really like the richness of the panna cotta with the acidic cutting of the fat from the agridulce (spanich term for sweet and sour). The fresh chervil (I dont think that you guys know how much I love frest herbs) added this clean refreshing feeling that the dish needed.
It was just the amuse, but this weekend I am going to do a dish with the sorbet and the ideas floating around in my head are gorganzola dulce merengue, dark chocolate (cayanne or something chile/spicy or porter “braised” jalapeno),
flourless cake, telicherry pepper, tarragon. If you have any suggestions go ahead and comment.
The presentation looks great i wanted to know what you used to mold the Panna or did you just cut it on on that angle before plating it.
Well what gave it the flexability was the recipe I used. Half was half and half, and the other half was milk. then I used I believe 4 and 3/4 sheets of gelatin. so it was really soft and creamy. Then I cooled it in a 1/2 200 pan lined with plastic wrap and non stick spray. Let it set up and then turned it over on a cutting board. Cut out the shapes with circle cutters and just pushed them over to give it the shape. No knives just a tiny little spatula.
I wanted to know if you are willing to share the recipe for this
Well I did not weigh anything out but there is one correction to what I put before. The milk is actually cream I do not know why I put milk but it is half milk and half cream. So from what I can tell you here is a recipe.
2 cups of cream
2 cups of Half and Half
4 3/4 sheets of gelatin
Goat cheese to taste
Sugar to taste
1 Tahitian Vanilla Bean
Telicherry Black Pepper
Sea Salt
I hope this helps.
P.S. I am always curious who the people are that look at my blog. So how did you find me? Are you a proffesional chef/where?
I found this Goat Cheese Panna Cotta very interesting. I found your blog when I google Panna Cotta in google images.
I will try this!
Thanks for the recipe.
You were mentioned one day on GiuseppeWong’s Blog so i checked it out.. I thought you had some creative ideas.. so usually i have a few blogs that i check everyday..
I am a Chef in Chicago i work at a restaurant called the Oak Park Abbey.. It is a 60 seat wine bar / Restaurant.
I was working on a cheese course idea and came across your Panna that day and like the look of the presentation.
Chicago Huh?, I really want to work at Alinea. My cousin is the restaurant manager at Landmark Restaurant. Hey good luck making the panna cotta (you can go ahead and put BK’s Chevre Panna Cotta on your menu if you want hahaha) (for real) and if you know Grant Achatz tell him to look at my blog and offer me a job. Thanx
Can’t Help with Grant but i know they are hiring right now for FOH and BOH positions. I know one of the sommeliers there. I would do a stage there.. i have done it at places and then got hired after that…
this is just beautiful! oh would you mind if i just copy some ideas onto my brain? im a student studying baking in Malaysia, my final exams are coming soon and i had no idea of what to do about the presentation… untill i googled ‘bread’ and saw a picture from this site. thanks in advance.
sure man good luck
thats very nice, Im interested in trying a smoked corn panna cotta with a bacon gastrique