Panna Cotta

Total Time:
52 min
Prep:
20 min
Inactive:
2 min
Cook:
30 min

Yield:
3 1/2 cups, 8 servings
Level:
Intermediate

Ingredients
  • 4 ounces heavy cream
  • 10 ounces milk
  • 1/2 cup sugar
  • 1 vanilla bean, split in half lengthwise, scrape inside
  • 2/3 cup fresh ricotta, recipe follows
  • 2 1/2 gelatin leaves or 1 1/4 teaspoons gelatin powder, bloomed in a bowl of tap water
  • 1/2 cup heavy cream, whipped
  • 2 tablespoons minced Sweet Preserved Lemons, recipe follows
  • 1 pound assorted fresh berries
  • 2 cups Fresh Raspberry Puree, recipe follows
  • Fresh Ricotta:
  • 6 cups whole milk
  • 6 ounces yogurt
  • 6 ounces heavy cream
  • Pinch of salt
  • Sweet Preserved Lemons:
  • 10 lemons, preferably Meyers, halved crosswise, juice and pith removed
  • Water, for blanching
  • 1 pound sugar
  • Fresh Raspberry Puree:
  • 2 baskets raspberries
  • 1/2 cup sugar
  • Lemon juice, to taste
Directions
  • 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.

Fresh Ricotta:
  • 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

Sweet Preserved Lemons:
  • 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

Fresh Raspberry Puree:
  • Combine all the ingredients in a saucepan. Bring to a boil, and reduce until thickened. Strain. Use as needed.

  • Yield: 2 cups


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