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Food

Lemon, Rosemary, Honey, and Goat Milk Panna Cotta with Figs and Walnuts

Serves 4

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Lemon, Rosemary, Honey, and Goat Milk Panna Cotta with Figs and Walnuts

This recipe is inspired by Greece’s Blue Zone on the island of Ikaria. Ikarians make use of the herbs that grow around them in their teas, eat local honey, and consume goats’ milk and cheeses rather than from cows’ milk. This luscious panna cotta recipe is made with goats’ milk and yogurt, sweetened with honey, and scented with lemon and rosemary before being topped with walnuts and figs and more honey.

Ingredients

Panna cotta
  • 2 gelatin sheets
  • 1 cup (250 mL) organic goats’ milk
  • 1 tsp (5 mL) lemon zest
  • 2 rosemary sprigs
  • 2 Tbsp (30 mL) honey
  • 1 cup (250 mL) goats’ yogurt
Toasted walnuts
  • 1/4 cup (60 mL) walnut pieces (pea-sized)
  • 1/2 tsp (2 mL) honey + additional for drizzling
  • 1/2 tsp (2 mL) fresh rosemary, very finely chopped
  • 3 large figs, fresh if possible

Directions

01
Fill small bowl with cold water and add gelatin sheets; set aside while you prepare the other ingredients.
02
In medium-sized saucepan, add goats’ milk, lemon zest, rosemary, and honey. Heat until just simmering, then turn off and let stand for 1 or 2 minutes. Remove rosemary and discard. Squeeze water from gelatin sheets, which should now be soft, and add to milk. Add yogurt and stir with spatula to combine, until smooth. Pour mixture into ramekins and refrigerate for 8 hours to set.
03
To prepare toasted walnuts, place plate or small piece of baking parchment aside. In dry skillet on medium heat, add walnuts and toast, stirring frequently, until lightly browned, about 5 minutes. Remove skillet from heat, add honey and rosemary and stir vigorously to combine. Tip nuts out onto plate or parchment paper to cool.
04
Remove panna cotta from fridge. Fill small baking tray with hot water. Place ramekins in tray for 1 or 2 minutes. Run a sharp knife around circumference of each ramekin. To flip panna cotta onto serving plate, place plate on top of ramekin, hold plate and ramekin together tightly, flip, and then lift off ramekin.
05
Slice figs into quarters and add three quarters to each serving. Divide nuts among servings. Finally, dip the tines of a small fork into honey and drizzle a bit of honey to garnish.

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