goats cheese appetiser

A recipe from Allison Pirrie-Mawer.

This goat cheese appetizer gets its creamy texture from Agar, a setting agent from seaweed. Served with a colourful seaweed salsa.

Setting the panna cotta in lovely verrines makes an effective presentation for this dish. Sets at room temperature. Can be served with crostinis as a light meal.


Serves 4portrait

2 cups single cream
1 tsp Pacific Harvest Agar
80g soft goat cheese, chopped
ground black pepper


1 tbsp dried Pacific Harvest Wakame
1 tbsp dried Pacific Harvest Karengo fronds
1 small yellow pepper/capsicum, chopped into small cubes
6-8 cherry tomatoes, quartered
3 inches of cucumber, chopped into small cubes
1 tbsp capers, finely chopped
large handful parsley, finely chopped
zest & juice of 1 large lime
2 tbsp olive oil
2 spring onions, finely sliced
ground pepper for seasoning


For the panna cotta:

Add the agar to the cream and whisk briefly to combine.
Pour into a pan and place over a low heat, stir continuously while heating the cream.
Once it starts to thicken add the goat cheese and whisk until cheese has melted. Remove from heat.
Pour into 4 glasses or ramekins and place in fridge to set (about 30 minutes).

For the salsa:

Re-hydrate the Wakame in warm water for 3-5 minutes then drain.
Slice both the Wakame and Karengo and add to a large bowl.
Add all the other ingredients to the bowl and combine.


Spoon the seaweed salsa on top of the Panna Cotta and serve immediately.
Both Panna Cotta and Salsa can be prepared in advance and assembled just before serving.