Black Bottom Panna Cotta

Black Bottom Panna Cotta

Meal type Dessert
By author Alina Eisenhower


  • 2 cups heavy whipping cream
  • 1/2 cup whole milk
  • 1/2 cup sugar

  • 1/2 teaspoon vanilla extract
  • 1 teaspoon powdered gelatin
  • 3oz mild chèvre goat cheese (room temperature)
  • 1 single layer 9” chocolate cake (any recipe you like—or store-bought in a pinch!)


Divide the chocolate cake evenly between 6-8 martini, wine, or other glasses of your choice, lightly packing the cake to create an even layer in the bottom of each glass. Set aside while you make the panna cotta.
Sprinkle the gelatin over 2 teaspoons of water to soften. Set aside.

In a large saucepan, combine the heavy cream and 1/2 cup of the sugar. Bring to a simmer over medium heat but do not let boil, then turn off the heat and whisk in the softened goat cheese, whisking until the pieces of cheese are totally incorporated and the mixture is smooth. Add the vanilla and the softened gelatin and whisk again to dissolve the gelatin. Whisk in the whole milk. Strain the hot mixture through a fine-mesh strainer into a measuring cup with a pour spout.

Pour the mixture over the chocolate cake dividing it evenly between the glasses. Refrigerate for at least 3 hours or overnight. Garnish with fresh fruit or chocolate shavings. ENJOY!
  • Publisher: Mercury Media and Entertainment
  • Foodies of New England
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