Goat Cheese and Honey Blancmange
['1 1/4 cups cold skim milk', '1 tablespoon agar flakes (a seaweed gelatin found at health food stores) or powdered gelatin', '1 cup half-and-half', '6 ounces goat cheese', '1/4 cup honey', '1 vanilla bean, cut lengthwise and seeds scraped, or 2 teaspoon vanilla extract', '1 pint fresh strawberries, hulled and thinly sliced', '2 tablespoon balsamic vinegar', '1 tablespoon finely chopped fresh basil', '2 teaspoon lemon thyme', '1/2 teaspoon freshly ground black pepper', '"1 tablespoon confectioners sugar"']
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). 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. 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.
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