PANNA COTTA

Panna Cotta image

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

Provided by My Food and Family

Categories Recipes

Time 2h15m

Yield 8 servings

Number Of Ingredients 6

Ingredients

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)

Steps:

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.

Nutrition Facts : Calories 230, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 45 mg, Sodium 85 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 18 g, Protein 9 g

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