Combine ricotta and sweetened cream for Panna Cotta. Our Italian Panna Cotta recipe is best served chilled with a pureed berry sauce.
What You Need
Original recipe yields 8 servings
1 env. KNOX Unflavored Gelatine
1-1/2 cups half-and-half, divided
1/2 cup sugar
1/2 tsp. vanilla
2 cups POLLY-O Original Ricotta Cheese
1-1/2 cups mixed assorted fresh berries (blueberries, raspberries and strawberries)
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Let's Make It
Sprinkle gelatine over 1/2 cup half-and-half in medium saucepan; let stand 5 min. or until softened. Stir in sugar, vanilla and remaining half-and-half; cook on low heat until gelatine is completely dissolved, stirring frequently. (Do not boil.)
Place gelatine mixture into blender. Add ricotta; blend until smooth. Pour into 8 (6-oz.) custard cups sprayed with cooking spray. Refrigerate 2 hours or until firm.
Blend berries in blender until smooth; spoon onto 8 dessert plates. Top with unmolded desserts.
With their built-in portion control, these custard treats make great desserts.
Garnish with additional berries and fresh mint sprigs just before serving.
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.