panna cotta 2

Ricotta Panna Cotta : Cool & Sophisticated

Emma Beauchamp, Farmers Markets, Find Local Food, Recipes

Panna Cotta is Italian for “cooked cream.” This delicious dessert is incredibly easy to make in advance. It provides the perfect back drop to any soft, seasonal fruit you have, such as peaches & plums, raspberries & blueberries, etc. It’s cool. It’s refreshing. It’s the perfect summer time dessert.

This recipe takes less them 30 minutes to prepare AND clean up! You don’t need to turn the oven on, so you won’t bake in your kitchen. All you have to do it make sure you have time to chill the panna cotta at least 4 hours before serving.

Here is the recipe I used from Bon Appetit’s recent issue:

1 envelope unflavored powdered gelatin (about 2½ tsp.) panna cotta 4
Extra-virgin olive oil (for pan and drizzling)
2 cups whole-milk fresh ricotta
⅓ cup powdered sugar
½ tsp. vanilla extract
½ tsp. kosher salt
1½ cups Guernsey Dairy half-and-half, divided
2 large or 3 medium peaches, cut into ½”-thick wedges (peeled if you have that kind of patience)
A handful of Michigan Blueberries
Local Honey (for drizzling)

Add ¼ cup cold water into a small saucepan and sprinkle gelatin evenly over; let sit 10 minutes to soften.

Meanwhile, thinly coat a 9″-diameter pie or cake pan with olive oil; set aside. Combine ricotta, powdered sugar, vanilla, salt, and 1 cup half-and-half in a food processor.

Stir gelatin mixture to combine and add remaining ½ cup half-and-half to saucepan and set over low heat. Cook, stirring with a heatproof spatula, until gelatin is completely dissolved (do not let mixture boil).

Scrape mixture into food processor and process until completely smooth, about 30 seconds. Pour into prepared pan and chill until set, at least 4 hours (cover loosely with plastic wrap after 1 hour).

Run a butter knife or small offset spatula around sides of panna cotta to loosen the edge and break the suction.* Place a large plate over the top of the panna cotta and invert it onto the plate with confidence.

Before serving, top with sliced fruits, a drizzle of honey, and your favorite olive oil.

*You can also fill a large dish with warm water and dip the bottom of your panna cotta pan into the water for 5 seconds.

Emma Beauchamp is the Communications Manager for Taste the Local Difference. She enjoys dessert in all forms. Contact her at emma@localdifference.org with your favorite summer dessert recipe. 

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