Goat cheese panna cotta with tomato salad

Indulge in a symphony of flavors with our creamy goat cheese panna cotta paired with a refreshing and tangy tomato salad. Taste culinary perfection!

Ingredients:

• 1 quart heavy cream
• 1/2 cup sugar
• 1/2 vanilla bean, split lengthwise, seeds scraped
• 2 1/4 teaspoons unflavored powdered gelatin
• 3 tablespoons water
• Mixed berries, for serving

Instructions:

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2. Prepare the necessary ingredients and keep the berries aside to add later when serving the completed panna cotta.
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4. In a medium saucepan, mix together the cream, sugar, vanilla bean, and seeds. Heat the mixture until it almost simmers over medium heat. Remove from heat, cover the saucepan, and allow it to sit and infuse for 15 minutes.
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6. Meanwhile, in a small bowl, sprinkle the gelatin over the water and let it sit until it absorbs the water evenly, approximately 5 minutes.
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8. Remove the cover from the cream mixture and bring it close to a simmer over moderately high heat. Take it off the heat, add the gelatin, and stir until it dissolves. Remove the vanilla bean and store it for later use.
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10. Divide the panna cotta mixture into eight 4-ounce ramekins and let it reach room temperature. Cover them with plastic wrap and place in the refrigerator until the panna cotta sets but is slightly wobbly, typically around 3 hours.
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12. Present the panna cotta in the ramekins alongside berries.

Summary:

• Calories: 2557 kcal
• Fat: 215 g
• Protein: 87 g
• Carbs: 84 g
• Potassium: 3501 mg
• Magnesium: 248 mg