Believe it or not, I only decided I liked panna cotta this year. I suspect the genesis of my dislike was that the texture reminded of those god-awful Jello molds stuffed with canned fruit -- those really turned me off as a kid.

Therefore, much to my surprise, when I was in Florence in March, I decided to try it again. It was a classic vanilla panna cotta, drizzled with chocolate sauce. It was an ah-ha moment. I loved the creamy consistency of the panna cotta. I was exhilarated about the way my spoon sliced through the white, shimmering, partially translucent, cool piece of panna cottta, enhanced by the rich and dark, hot chocolate sauce. Oh, my.

When I returned home, I decided to make my own. I found a recipe on pastry chef David Lebovitz’s blog. Characteristically, I wanted to modify it right away by adding lavender. I emailed chef with a couple of questions, he answered me back and my Lavender Panna Cotta was created.

A couple of weeks ago, when dinning at the newly opened Stella Sola, I fell in love with the Goat Cheese Panna Cotta. Later, Chef Bryan Caswell told me it was easy to make. Of course, Chef was right; it is just a slight modification on the classic.

I used Blue Heron Farm Chipotle Goat Cheese purchased at the Urban Harvest Farmer’s Market, held each Saturday morning.

The herbed goat cheese and half and half added just enough sweetness and flavor and without any added sugar. I punched it up by accompanying the panna cotta with puréed parsley (as Stella Solla does) and a tomato and red onion salad (because I had tomatoes that needed to be used.) The result is a rich and creamy starter or, with the addition of the salad, a light and refreshing lunch.
Goat Cheese Panna Cotta: Joanne Witt
Stella Chipotle Goat Cheese Panna Cotta

(Serves 4 as starter or 2 as main)

Ingredients

1 cup half and half
1 envelope unflavored gelatin
4 oz Blue Heron Farm Chipotle Goat Cheese at room temperature
Canola oil

You'll also need
2 1/2-cup ramekins or 4 1/4-cup ramekins

The Plan

In a measuring cup, add ¼ cup half and half. Stir gelatin in and let it stand 5 to 10 minutes

Lightly oil ramekins.

Place the remaining 3/4 cup of half and half and goat cheese in a small saucepan over medium heat. Stir until the goat cheese has melted and blended with the cream.

Whisk the creamy cheese and gelatin mixtures together until the gelatin is completely dissolved.

Pour mixture into the ramekins and chill for about two hours, or until set.

To serve, run a knife around the ramekin and unmold onto a plate. (If you have any problems getting the panna cotta to come out, put the ramekin in microwave for 10 seconds.)

Accompany with a tomato and onion or tomato, onion and arugula salad and a drizzle of parsley purée.