Berry Ricotta Panna Cotta
Datassential reports that “gluten free” as a Ricotta menu descriptor is expected to increase by 205% over the next 4 years. This easy-to-prepare Italian classic is sweet, creamy and gluten free, appealing to all of your dessert-loving diners. Swap out the toppings according to the season for variety throughout the year.
Course: Desserts
Berry Ricotta Panna Cotta
Yield: One serving
Ingredients
- 5 oz. Ricotta Panna Cotta (see recipe)
- 1 oz. Fresh berries (blueberries, strawberries, raspberries, blackberries) (1/4 cup)
- 1 tbsp. Honey
- 1 Mint sprig, fresh
Directions
- Arrange 1 oz. fresh berries on top of 1 panna cotta; drizzle with 1 tbsp. honey. Garnish berries with 1 mint sprig.
Ricotta Panna Cotta
Ingredients
- 1 lb. Grande Prima Dolce® Ricotta, whipped (2 cups)
- 16 oz. Milk, divided (2 cups)
- 2 packets Powdered gelatin (4 tbsp.)
- 24 oz. Heavy whipping cream (3 cups)
- 8 1⁄2 oz. Granulated sugar (1 1/4 cups)
- 2 tsp. Vanilla extract
Directions
- Combine 1 lb. Grande Prima Dolce® Ricotta and 8 oz. milk in a large bowl and whisk until smooth. Reserve.
- Sprinkle 2 gelatin packets over additional 8 oz. milk in small bowl; stir to blend. Reserve.
- Combine 24 oz. heavy cream, 8 1/2 oz. sugar and 2 tsp. vanilla in saucepan; bring to just a boil over medium heat, stirring frequently. Remove from heat; add reserved gelatin mixture and whisk to blend.
- Slowly add cream mixture to Ricotta mixture, whisking constantly, until smooth.
- Pour 5 oz. panna cotta into each serving bowl. Cover and chill to hold.
