Goat Cheese and Honey Blancmange

Ingredients

• 2 tablespoon balsamic vinegar 
• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon powdered sugar 
• 1 tablespoon basil fresh finely chopped
• 1 tablespoon gelatin powder (a seaweed gelatin found at health food stores)
• 6 ounces goat cheese 
• 1 cup half and half 
• 0.3 cup honey 
• 2 teaspoon lemon thyme 
• 1.3 cups skim milk cold
• 1 pint strawberries fresh hulled thinly sliced
• 1  vanilla extract 

Equipment

• bowl
• knife
• whisk
• pot
• plastic wrap
• ramekin

Directions

1. Pour milk into a medium pot and sprinkle agar on top. Allow to rest until agar (or gelatin) becomes clear and puffs slightly, 10 to 15 minutes. Bring milk to a simmer; cook, stirring often, until flakes dissolve, 1 to 2 minutes. Cool slightly (leave just warm enough to melt—not curdle—cheese).
2. Whisk in half-and-half, cheese, honey and vanilla seeds. Divide mixture among 8 martini glasses or 1-cup ramekins. Cover with plastic wrap; chill until set, about 2 hours.
3. Mix strawberries, vinegar, basil, thyme, pepper and sugar in a bowl. If serving in glasses, top each with berry mixture. If serving out of a ramekin, run a knife along the inside edge and turn out onto a plate; top with berry mixture.
4. Self