Courtesy of Pastry Chef Amanda Cheng of PiDGin.
Goat's Milk Panna Cotta
Soak (bloom) gelatin sheets in ice water until softened and squeeze excess water out; set aside.
In a medium size pot, bring cream and sugar to a simmer until sugar is dissolved.
Add gelatin and stir until completely dissolved.
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.
*Juice a small raw beet. Reduce to half over medium heat and cool completely.
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.
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.
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.
Top the goat’s milk panna cotta with honeyed rhubarb and strawberries, and serve with beet meringues.