Best Panna Cotta Recipe From Poly O Ricotta Recipes

PANNA COTTA

Steps:

• In a saucepan, combine the heavy cream, milk, sugar, and vanilla bean. Bring to a boil. Turn off heat and whisk in ricotta. Strain into a bowl over ice.
• Drain the gelatin and slowly whisk into the cooling mixture. Allow to cool to room temperature. Slowly fold in the whipped cream. Lastly, fold in the minced Sweet Preserved Lemons.
• Arrange 1/4 cup of mixed berries in the bottom of a chilled martini glass. Repeat the process to 7 more glasses. Divide the cream evenly among the 8 glasses. Smooth the top and allow to chill at least 1 hour.
• Pour about 2 ounces of the Fresh Raspberry Puree or enough to cover the surface of the panna cotta. Chill at least 1 hour to allow to set completely. Serve chilled.
• In a pot, whisk together all above ingredients. Over medium heat, slowly bring the mixture to a boil. Once the mixture comes to a boil, turn off heat, stir once and allow to set for 2 minutes.
• Line a colander with a double thickness of cheesecloth. Slowly pour the mixture into it and let it drain for about 15 minutes, or until the cheese is thick. Transfer fresh ricotta into a non-reactive container. Keep refrigerated until needed.
• Yield: 1 1/2 cups
• Bring a pot of water to a boil. Blanch the cleaned lemon halves for 1 minute. Drain. Repeat the process 2 more times, making sure that you use fresh water each time. After the final blanching, drain the peels.
• In a saucepan, bring sugar and water to a boil and cook for 5 minutes. Add the blanched peels and cook for 5 minutes. Turn off heat and transfer to a covered container. Allow to cool in the refrigerator. This will keep for months in the refrigerator. Use as needed.
• Yield: 2 pounds
• Combine all the ingredients in a saucepan. Bring to a boil, and reduce until thickened. Strain. Use as needed.
• Yield: 2 cups

PANNA COTTA

Steps:

• Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
• In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
• Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

PANNA COTTA RECIPE FROM POLY-O RICOTTA

Steps:

• SPRINKLE gelatin over 1/2 cup of the half and half in medium saucepan. Let stand 5 minutes to soften. Stir in remaining 1 cup half and half, sugar and vanilla. Cook on low heat until gelatin is completely dissolved, stirring frequently. (Do not boil).
• PLACE gelatin mixture and ricotta cheese in blender or food processor; blend until pureed. Pour mixture into 8 (6 oz.) custard cups or souffle dishes sprayed with cooking spray. Refrigerate 2 hours until set.
• SPOON berry puree evenly over eight dessert paltes; top with unmolded desserts. Store leftovers in refrigerator.