Cook The Book: Heavenly Panna Cotta – a delicious recipe with ricotta cheese, milk, heavy cream, sugar, vanilla bean, sheets. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the ricotta and 1/2 cup milk in a medium bowl and whisk vigorously until the ricotta is smooth and lump-free. Place the heavy cream and sugar in a medium saucepan. Scrape the seeds from the vanilla bean with the flat side of a small knife and add them to the pan along with the bean. Place the mixture over medium heat and bring just to the boiling point, whisking occasionally. In the meantime, place the gelatin sheets in a bowl of cold water to soften them.
2
When the cream mixture has scalded, turn off the heat. Remove the gelatin from the water, pat away the excess water with a soft towel, and add the gelatin to the cream mixture, whisking it in thoroughly to dissolve it. Whisk in the remaining 1/2 cup milk.
3
Gradually pour the liquid into the bowl with the ricotta, whisking constantly until the mixture is completely smooth. Remove the vanilla bean and strain the mixture through a chinois or fine-meshed sieve. Divide the panna cotta among 6 dessert glasses and refrigerate until set, about 4 hours.
4
Before serving, drizzle the surface of each panna cotta with 1 or 2 teaspoons of warm chestnut honey or a few drops of vincotto.
549
kcal
Calories
39
g
Fat
34
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 3/4 ounces (1 1/4 cups) ricotta cheese, 1 cup whole milk, 1 1/2 cups heavy cream, 1/2 cup plus 2 tablespoons granulated sugar, and more.
Yes, Cook The Book: Heavenly Panna Cotta falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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