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Goat Cheese Panna Cotta with Figs, Honey & Pistachios

Sabrina Russo
This rich and tangy goat cheese panna cotta pairs perfectly with sweet, ripe figs, orange blossom honey and salty, toasted pistachios.
5 from 1 vote
Course Dessert
Cuisine Mediterranean
Servings 7 servings


  • 2 cups heavy cream
  • 2/3 cup sugar
  • ¼ tsp kosher salt
  • 1 cup buttermilk
  • 1 packet plain powdered gelatin ~2 tsp
  • ¼ tsp finely grated orange zest*
  • 4 oz creamy fresh goat cheese, softened at room temperature
  • ½ cup pistachios
  • 2 tsp unsalted butter melted
  • Kosher salt
  • Orange blossom honey
  • Fresh figs cut into wedges


  • Heat cream base: Add cream, sugar and salt to a pot. Bring to a simmer over medium heat, stirring occasionally.
  • Bloom gelatin: Place buttermilk in a cup. Sprinkle gelatin over top. Allow to bloom for 5-10 minutes while cream comes to a simmer.
  • Mix panna cotta base: When cream comes to a simmer, lower heat and whisk in buttermilk/gelatin mixture. Stir in orange zest. Whisk until gelatin is dissolved. Place softened goat cheese in a bowl. Whisk cream mixture into goat cheese, one ladleful at a time, until completely combined.
  • Strain and pour: Strain panna cotta base through a sieve into a large liquid measuring cup. Pour mixture into desired glasses or ramekins. This is enough for 6-8 servings. Cool at room temperature. Place in fridge to cool and set up completely for several hours or ideally overnight.
  • Toast pistachios: While panna cotta sets up, toast the pistachios. Preheat oven to 350°F. Place nuts on a parchment lined baking sheet. Drizzle over melted butter and season liberally with salt. Toss. Bake about 8-10 minutes or until golden brown. Cool at room temperature and store in an airtight container.
  • Serve: To serve, top panna cottas with figs and nuts, and drizzle over honey. Enjoy.