Goat Milk Panna Cotta

Puddings and gelatinized desserts were something Natasha enjoyed often in Kiev. They were popular, inexpensive, and easy desserts to make and have every day. This recipe is inspired by her childhood memories of drinking fresh goat milk at the farm, picking fruit, and enjoying smells of organic wheat and honey.

Serves 12

  • 12 Pink Lady apples, or small semi-sweet apples
  • 4 cups goat milk
  • 2½ teaspoons unflavored gelatin
  • 2 tablespoons warm water
  • 1 cup powdered sugar
  • 2 cups buckwheat honey
  • ½ cup sweet stout beer (optional)

Cut the tops and bottoms off the apples and carefully core them. Place on a parchment-lined baking sheet. Bake at 300° until apples are fall-apart-tender, or approximately 30–40 minutes depending on your oven and size of apples. Apples may be baked the day prior and refrigerated until ready to serve. In a medium saucepan over the lowest heat, bring goat milk just to room temperature, stirring. Remove from heat and whisk in sugar. Meanwhile, place ¼ cup cold water in a small saucepan and sprinkle gelatin over in an even layer. Let sit 1–2 minutes, or until softened. Heat over low heat, whisking, until gelatin dissolves, about 1 minute. Whisk into goat’s milk. Divide among 12 small cups, such as tea cups and refrigerate 4–5 hours, or until set. Just before serving, whisk honey until light caramel in color, then whisk in stout. To serve, place an apple on top of the panna cotta and drizzle with honey. Serve immediately.