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.
Berry Ricotta Panna Cotta
5 oz. Ricotta Panna Cotta (see recipe), chilled
1 oz. (1/4 cup) Fresh berries (blueberries, strawberries, raspberries, blackberries)
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
Yield: 64 oz. (12 servings)
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.