Gale Gand's Goat Cheese Panna Cotta

 Gale is a fabulous pastry chef in Chicago and a favorite of several cooking shows. This is a delicious, light version of traditional panna cotta.  6-8 servings

•  2 level tsp. unflavored gelatin

• 2 Tbsp. cold water

• 2 c. whipping cream

• ½ c. sugar

• 1 c.  fresh Capriole goat cheese (softened

• pinch of salt

• 1 ½ tsp. pure vanilla extract

Soak the gelatin in the 2 T. water to soften.  In a large saucepan, combine the heavy cream and sugar.  Bring cream to a simmer over low heat but do not let it boil, and whisk in the softened, goat cheese.  Whisk until sugar and lumps of cheese are totally incorporated and the mixture is smooth.  Add vanilla and softened gelatin and remove from heat.  Whisk again to dissolve gelatin.  Strain the hot mixture through a fine sieve into a large measuring cup with a spout. 

Pour into 6-8 ramekins or custard cups and refrigerate for at least 3 hours or overnight.  To unmold and serve, briefly and carefully dip the bottom of each ramekin in a baking pan of hot water.  Run a thin knife around the edge of mold to loosen the panna cotta.  Wipe the bottom of the mold dry and invert the mold onto an individual, chilled dessert plate.  Garnish with berries or other fruit and/or fresh mint leaves.

Also wonderful drizzled with a great Aceto Balsalmico Tradizionale.  You can also simmer a less expensive balsalmic vinegar until reduced by half.