My love affair with guava continues this week. In pastries, cocktails, cheesecakes, bars, and baked with brie- guava is my jam. Guava and goat cheese panna cotta are like little pastelitos de guayaba con queso without the puff pastry and a little extra ‘je ne sais quoi‘. The goat cheese adds a richer, creamy texture without overpowering the palate, and the bright guava flavor cuts through the tang and shines in your mouth.
Panna cotta is an easy and practically fool-proof dessert that can be made ahead of time, which is great especially if you’re entertaining. Cream, sugar, and gelatin is all you need to make this classic Italian dessert although my variation uses goat cheese, vanilla bean, and tropical guava. In less than 20 minutes I had six adorable individual desserts ready to pop into the fridge and become silky satin.
Like Cuban flan, panna cotta is versatile, simple, and it just so happens to be gluten-free (if that matters to you). Panna cotta’s simplicity allows you to add flavors and get creative with ingredients like coffee, almonds, rosewater, fresh berries, liqueurs, and pretty much any combination you can think of.
Guava and Goat Cheese Panna Cotta
- 1 package unflavored gelatin
- 2 cups half and half (1 pint container)
- 2/3 cups sugar
- 4 oz softened goat cheese
- 1 vanilla bean
- 2 cans guava nectar (or juice) mine were 9 oz each
- 2 tbsp sugar
- 2 tbsp corn starch
- Juice of a lemon wedge
Allow the goat cheese to soften at room temperature. Mix the packet of unflavored gelatin with ¼ cup cold water and allow the gelatin to soften for around 5 minutes or so. Heat the sugar and half and half in a sauce pan over medium heat making sure to stir occasionally. While the milk is steaming, scrape the vanilla bean. I scraped mine on top of the softening gelatin just because I didn’t want to wash another dish. When the milk is steaming and all of the sugar has dissolved turn off the heat and whisk in the softened goat cheese until smooth. Add in the gelatin and vanilla bean. My gelatin turned into a small puck in the ramekin yet quickly dissolved into the goat cheese panna cotta.
I had enough of the goat cheese panna cotta mixture to fill six individual cups. I allowed them to cool at room temperature for 30 minutes before placing them in my fridge (mainly because my fridge is too tiny and it would have heated up its contents too quickly). If you are blessed with a large fridge pop those suckers in when they’re done and cover them with plastic wrap around an hour later.
While the goat cheese panna cotta are cooling down and setting start the guava sauce. Mix 2 tablespoons of cornstarch with around ¼ cup of guava nectar and whisked until smooth and set aside. Heat the remaining guava nectar with 2 tablespoons of sugar until it was just simmering. Add the cornstarch guava mix and simmer 5 minutes or so longer until the sauce is thick enough to coat a spoon. Remove from the heat and squeeze in the juice of a fresh lemon wedge.
This made around 2 cups of the guava sauce, although you likely only need a ½ cup or so for this recipe. Pour the guava sauce into smaller individual ramekins to cool and set faster. Once the goat cheese panna cotta has set pour the guava sauce on top. You can allow the guava sauce to set on top or garnish before serving.
**The guava sauce tasted just like Conchita Guava Marmelade. If you want to take a short cut just spoon this marmalade on top of your goat cheese panna cotta.