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.

Ingredients
Berry Ricotta Panna Cotta

5 oz. Ricotta Panna Cotta (see recipe), chilled

1 oz. (1/4 cup) Fresh berries (blueberries, strawberries, raspberries, blackberries)

1 tbsp. Honey

1 Mint sprig, fresh

Ricotta Panna Cotta

1 lb. (2 cups) Grande Prima Dolce Ricotta, whipped

16 oz. (2 cups) Milk, divided

2 packets (4 tbsp.) Powdered gelatin

24 oz. (3 cups) Heavy whipping cream

8 1/2 oz. (1 1/4 cups) Granulated sugar

2 tsp. Vanilla extract

Directions

Berry Ricotta Panna Cotta
Yield: One serving
  1. 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)
  1. Combine 1 lb. Grande Prima Dolce Ricotta and 8 oz. milk in a large bowl and whisk until smooth. Reserve.
  2. Sprinkle 2 gelatin packets over additional 8 oz. milk in small bowl; stir to blend. Reserve.
  3. 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.
  4. Slowly add cream mixture to Ricotta mixture, whisking constantly, until smooth.
  5. Pour 5 oz. panna cotta into each serving bowl. Cover and chill to hold.

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