Head chef David Witnall
Jesse's
14 Black Jack St, Cirencester GL7 2AA
For the panna cotta: 600ml double cream 400ml goats milk 250g North Cerney goats cheese 200g water 1.5pkts vege-gel (availiable from a supermarket or health food store) For the chicory jam: 25g butter 1 onion chopped 1 clove garlic 5 head chicory 2 oranges (zest and juice) 150g sugar 250ml white wine To make the panna cotta, mix the water and vege–gel together and set aside.
Put cream, goats milk, and cheese into a saucepan and bring to a simmer.
Add water mixture and bring back to a simmer.
Season and pass mixture through a sieve into a jug.
Pour into a mould and set in the fridge.
Next make the chicory jam by heating a large saucepan until hot and add butter.
Add the onion garlic and fry for 2-3 mins, then add the chicory and remaining ingredients.
Bring to the boil and simmer for 45 mins, stirring occasionally until thick and caramelised.
Serve with a beetroot salad. It does not matter if they are pickled, boiled or raw, they all work well with the panna cotta.
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