This week my thoughts were focusing on panna cotta, though I have never been a big fan of this dessert. However, once I had a portion prepared by a friend and that convinced me. Since then I've prepared it already a couple of times. Either simply with vanilla flavour, or with pumpkin or with white chocolate and mint and even with coconut milk.
So this week, after the asparagus panna cotta, I preapared a portion using cream cheese for dessert to be served among the rhubarb sorbet. However, a portion of marinated or caramlised strawberries would have also been perfect with it. I also added a slice of port wine poached rhubarb and a spoonful of almond crumble.
(recipe adapted from Johnny Iuzzini)
112 g cream
1/2 teaspoon powdered gelatine
50 g sugar
1 vanilla pod
225 g goat or other cream cheese
Sprinkle gelatine over one tablespoon of cream and let it stand for a minute or two, then melt it over low heat. Bring the rest of the cream together with the sugar and the vanilla pod to the boil. Add dissolved gelatine to the hot cream and pour it over the cream cheese. Stir it until it is well incorporated. Pour it into the desired forms and cool for at least 4-5 hours or even better over night.