Name: Goat’s Milk Panna Cotta with Beet Meringue, Strawberries and Rhubarb
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 4 servings
Ingredients: 4 sheet gelatin; 500 mL heavy cream; 500 mL plain goat's milk yogurt; 5 mL pure vanilla extract; 160 mL granulated sugar; 2 large egg whites, room temperature; 120 g sugar; 40 mL beet juice*; 1 - 2 local rhubarb, thin red stalks; 1 Tbsp local honey; 1 tsp water; 100 g local strawberries, washed and cut into quarters

Goat's Milk Panna Cotta with Beet Meringue, Strawberries and Rhubarb

Prep Time

10 min

Cook Time

1h 10 min

Yields

4 servings

Courtesy of Pastry Chef Amanda Cheng of PiDGin.

ingredients

Goat's Milk Panna Cotta

sheet gelatin

500

mL heavy cream

500

mL plain goat's milk yogurt

mL pure vanilla extract

160

mL granulated sugar

Beet Meringues

large egg whites, room temperature

120

g sugar

mL beet juice*

Honeyed Rhubarb

- 2 local rhubarb, thin red stalks

Tbsp local honey

tsp water

Strawberries

100

g local strawberries, washed and cut into quarters

Ingredient Substitution Guide

directions

Step 1

Soak (bloom) gelatin sheets in ice water until softened and squeeze excess water out; set aside.

Step 2

In a medium size pot, bring cream and sugar to a simmer until sugar is dissolved.

Step 3

Add gelatin and stir until completely dissolved.

Step 4

Stir in the vanilla extract and cool slightly before whisking mixture gently into yogurt. Divide mixture into 4 glasses or ramekins, and chill in fridge for 4 hours or overnight.

Step 5

*Juice a small raw beet. Reduce to half over medium heat and cool completely.

Step 6

Using a hand mixer with a whisk attachment, whip the egg whites until they are able to form medium peaks. Add the sugar and continue whipping until stiff peaks form.

Step 7

Fold in beet juice. Pipe the meringue into 1-inch mounds onto a silicone mat lined baking sheet and bake for 1 hour in a 200ºF preheated convection oven. Cool and store in an airtight container.

Step 8

Over low heat, cook thinly sliced rhubarb until lightly softened. Add honey and water, and heat until most of the liquid dissolves. This will keep the rhubarb from drying out and will give it a nice shine.

Step 9

Top the goat’s milk panna cotta with honeyed rhubarb and strawberries, and serve with beet meringues.

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Goat’s Milk Panna Cotta with Beet Meringue, Strawberries and Rhubarb