<h2 align="center">Goats Cheese Panacotta</h2>
<h2 class="serveshead" align="center">Serves 6</h2>
<h3>Ingredients</h3>
<ul>
<li>60ml double cream</li>
<li>90ml milk</li>
<li>60ml cr&egrave;me fra&icirc;che</li>
<li>125g fresh goats cheese</li>
<li>3 leaves gelatin</li>
<li>Garnish</li>
<li>1 apple</li>
<li>50g fresh walnuts</li>
<li>1tbsp honey</li>
<li>5 tbs olive oil</li>
<li>2 tbs vinegar</li>
<li>seasoning to taste</li>
</ul>
<div class="clearfix">&nbsp;</div>
<div class="method">
<h3>Method</h3>
<p>1. In a heavy based saucepan bring the milk to the boil then add the cr&egrave;me fra&icirc;che, cream and goats cheese.</p>
<p>2. Put the gelatine leaves in a bowl of cold water to soften, then add to the warm goats cheese mixture, whisking all the time until dissolved.</p>
<p>&nbsp;</p>
<p>3. Season to taste with salt &amp; pepper, then strain the mixture through a sieve, pour into dariol moulds and place in the fridge until set.</p>
<p>&nbsp;</p>
<p>4. When the panacotta is set, dip the mould into hot water for a couple of seconds, turn upside down over your hand until it is released into your hand, then place in the center of the plate.</p>
<p>&nbsp;</p>
<p>5. Garnish with strips of apple, walnuts and light herbs then drizzle with the mixture of honey, vinegar and olive oil.</p>
</div>
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<p>Keywords: <span data-dobid="hdw">haute cuisine,l</span></p>
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