How to Make Goat Cheese Panna Cotta with Crispy Prosciutto and Fried Basil

Ingredients

• 1 cup heavy cream
• 3 tablespoons finely chopped fresh basil
• 1 tablespoon Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• ½ teaspoon fine sea salt
• ¼ teaspoon fresh ground black pepper
• ¾ teaspoon grass-fed powdered gelatin
• 2 ounces goat cheese or Brie

• 2 slices prosciutto
• 1 tablespoon coconut oil
• ½ cup loosely packed fresh basil leaves
• 2 tablespoons shredded purple cabbage
• Fine sea salt

1. In a small saucepan, warm the cream over medium-high heat. Add the basil, sweetener, salt, and pepper and lightly stir. Continue stirring and simmer for 3 minutes, then remove from the heat.
2. Place 1 tablespoon of water in a small bowl. Sift the gelatin over the water, stir, and allow the gelatin to soften for a minute.
3. Put the cream mixture, gelatin, and goat cheese in a blender and puree until smooth. (Alternatively, blend everything together in the saucepan with an immersion blender.) Pour into two 4-ounce ramekins and refrigerate until the panna cotta has set, 30 to 50 minutes.
4. Just before serving, slice the prosciutto into thin strips. Heat the coconut oil in a skillet and fry the prosciutto with the basil leaves until crisp. Remove from the pan and drain briefly on kitchen towels, then distribute over the panna cotta. Top the prosciutto with a touch of shredded purple cabbage. Season with a pinch of salt.