Goat Cheese Panna Cotta with Grand Marnier–Soaked Strawberries

Alan Wong

Alan Wong’s and the Pineapple Room by Alan Wong, Honolulu

Hawaiian chef Alan Wong updates the classic Italian dessert by incorporating fresh chèvre and a pairing of strawberries macerated in Grand Marnier.


Goat Cheese Panna Cotta:
  • 2 cups heavy whipping cream

  • 1/2 cup whole milk
  • 1/2 cup sugar

  • 1/2 vanilla bean, split and scraped (or substitute 1/2 teaspoon vanilla extract)

  • 1 teaspoon powdered gelatin

  • 3 ounces mild chèvre goat cheese

  • 1 cup quartered strawberries
  • 1/2 cup sugar
  • 2 tablespoons Grand Marnier or other orange-flavored liqueur
  • Thinnly sliced shisho leaves for garnish (optional)


To prepare the panna cotta, bring the cream, milk, sugar, and vanilla to a boil. Turn off the heat and add the gelatin, stirring until dissolved. Add the goat cheese and stir until smooth. Strain through a fine-meshed sieve and discard the vanilla bean pod.

Divide the mixture among 6 ramekins placed on a half sheet pan or cookie sheet. Refrigerate until set, approximately 3 to 5 hours.

To prepare the strawberries, combine the strawberries, sugar, and Grand Marnier in a bowl and let sit for 30 minutes.

To serve, unmold the panna cotta by dipping the ramekin in hot water and running a knife around the edge of the panna cotta. Invert onto a plate. Arrange the strawberries around the panna cotta. Garnish with the sliced shiso leaves, if using.


6 servings