Be daring to try using goat cheese & black truffle dip in panna cotta

Since my experiment using buttermilk in my panna cotta. Why not try with goat cheese & black truffle dip. As you know I don’t like wasting food. I have leftover about 125 g goat cheese & black truffle dip, might else well add in to my custard vanilla, thickened cream, and sour cream.

Google: “Panna cotta is an Italian dessert that translates to “cooked cream” that contains just 4 ingredients: cream, sugar, gelatine and vanilla. To make panna cotta, you heat full fat heavy cream with sugar, vanilla and then add bloomed gelatine. Then pour the mixture into moulds or serving cups. The texture of panna cotta should be wobbly and jiggly, some say like a woman’s breast. You don’t want your panna cotta to set like a firm jelly but you want to ensure that it is set enough.”

Google: “Vanilla custard – The best custard is made from a mixture of fresh milk and cream. Eggs – You will need only the yolks in this recipe, use large eggs for the best results. Sugar – Granulated sugar lightly sweetens this custard recipe. Flavour – Vanilla extract adds flavour.”

I am glad my panna cotta turns out wobbly, creamy dip texture and flavourful with a slightly tangy, and perfectly delicious for ending a heavy meal. Let’s make daring dessert!!!!