Martin Baker's goat's cheese and basil pannacotta recipe
For some simple, classic indulgence, follow these simple steps for a pannacotta with a twist.
This recipe makes 12 individual ramekins or 1 large loaf tin. If you would like to see some more of Martin Baker's recipes and meals, you can find at more at Ston Eton Parks website.
Ingredients
- 1 kg goat's cheese
- 2 pints double cream
- 0.5 handfuls basil
- 6 cloves of garlic
- 8 leaves of gelatine
- 2 pink grapefruits
- 2 pomegranates
- 500 g grated parmesan
- 1 tbsp poppy seeds
- 1 bottle of balsamic syrup
- 1 punnet of baby basil
- 2 radishes
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 35 mins
- Serves: 12
Step-by-step
- De-skin the goat’s cheese and place in a heatproof bowl along with the double cream, basil and garlic. Place the bowl over a pan of simmering water until the cheese has all melted.
- Once the cheese has melted you will need to add your pre-soaked gelatine leaves and pour the mixture into your chosen mould.
- Cover a baking tray with baking parchment and sprinkle the grated Parmesan on to the tray and shape to form circles.
- Sprinkle the poppy seeds and bake until they are a light golden brown.
- Plate and garnish with the grapefruit, Parmesan circles, basil leaves, radish, balsamic syrup and pomegranates.