Makes 6-8 servings
750 ml sweet cream
480 ml (2 cups) goat’s milk
240 g (3/4 cup) Kinneret Farm silan
14 g gelatin powder
More silan for serving
- Combine all ingredients except the gelatin and silan in a pot and bring to a boil. Lower the heat as much as possible and simmer for about 15 minutes.
- Pour the gelatin powder into a small bowl and pour in 3-4 tbsp water. Let it sit for 5 minutes before adding it to the pot. Immediately remove the pot from the heat, mix well, and let the mixture cool.
- Pour a little silan into each individual serving dish and pour the cream mixture over it. Let it cool to room temperature. Cover each serving dish with plastic wrap and put them in the refrigerator overnight.
- Flip each panna cotta onto a serving dish. Pour a little silan over the top and serve.