Panna Cotta

Combine ricotta and sweetened cream for Panna Cotta. Our Italian Panna Cotta recipe is best served chilled with a pureed berry sauce.

Rated 4 from 1 votes

Prep Time

15M

Total Time

2H15M

Servings

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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1. 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.)

2. 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.

3. Blend berries in blender until smooth; spoon onto 8 dessert plates. Top with unmolded desserts.

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Instructions

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