Goat cheese panna cotta with caramelized figs [Gale Gand] from Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans (page 259) by Darryl Estrine and Kelly Kochendorfer

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Notes about this recipe

  • CGNE on October 16, 2011

    Delicious, delicious, delicious. This was incredibly easy to make and the results are outstanding. I used slightly less heavy cream and a little more buttermilk to lighten it up. The goat cheese is very subtle -- it tastes heavenly. I didn't have individual ramekins, so I made it in a souffle dish and scooped servings onto plates. Not as pretty, but with the figs on top, it was still very visually appealing. Linda Sultan

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