Goat's Milk Panna Cotta with Beet Meringue, Strawberries and Rhubarb
- prep time10 min
- total time 80 min
- serves 4
Courtesy of Pastry Chef Amanda Cheng of PiDGin.
4 sheet gelatin
500 mL heavy cream
500 mL plain goat's milk yogurt
5 mL pure vanilla extract
160 mL granulated sugarBeet Meringues
2 large egg whites, room temperature
120 g sugar
40 mL beet juice*Honeyed Rhubarb
1 - 2 local rhubarb, thin red stalks
1 Tbsp local honey
1 tsp waterStrawberries
100 g local strawberries, washed and cut into quarters
1. Soak (bloom) gelatin sheets in ice water until softened and squeeze excess water out; set aside.
2. In a medium size pot, bring cream and sugar to a simmer until sugar is dissolved.
3. Add gelatin and stir until completely dissolved.
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.Beet Meringues
1. *Juice a small raw beet. Reduce to half over medium heat and cool completely.
2. 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.
3. 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.Honeyed Rhubarb
1. 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.Strawberries
1. Top the goat’s milk panna cotta with honeyed rhubarb and strawberries, and serve with beet meringues.