Cooking time: 10 mins

Ingredients

Method:

Method 1. If there is a skin on the goats cheese peel it off and throw out. 2. Place milk and cream into a large pot and crumble in the goats cheese. Bring this to the boil and let simmer for 5 minutes. 3. While you are waiting for the goats cheese to boil, soak 4 leaves of gelatin in water and allow to soften. 4. When the goats cheese is ready, take off the heat and whisk in the gelatin and season. Pour into 4 large Dariol moulds if you want to turn out onto a plate, or you can set it in a glass or ramekin. 5. Put whichever dish you have used into the fridge until the pannacotta sets. If turning out, loosen edges with a small knife then run under hot water upside down until it drops into your hand.