Preparation: 40 minutes
Cooking Time: at least 6 hours chilling time
Recipe adapted from Do-Ahead Dinners by James Ramsden (Pavilion)
“Cremets may sound unusual – even daunting – but it’s entirely delicious and surprising. Think roughly along the lines of cheesecake meets panna cotta, but with the soft, earthy tang you get from goat’s milk. You can find goat’s curd in some cheese shops and even supermarkets, though it’s easy to make – tip a tub of goat’s milk yogurt into a sieve lined with muslin (cheesecloth) or a tea towel and leave for a day or two to strain out all the whey.”
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