Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Watch how to make this recipe.
Cottage Cheese Coconut Panna Cotta
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- Level: Easy
- Total: 3 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 183
- Total Fat
- 11 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 8 milligrams
- Sodium
- 155 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 0 grams
- Sugar
- 16 grams
- Protein
- 5 grams
This tropical take on panna cotta is surprisingly built on a foundation of cottage cheese. Blended smooth, the cottage cheese provides a luxurious, high-protein creaminess without the heaviness of traditional dairy. We combine it with coconut milk and brown sugar for a sweet, nutty base, then add a vibrant topping of juicy mango to provide the perfect fruity, textural contrast. It's an elegant, make-ahead dessert that offers a delicious, healthy spin on the classic.
- Level: Easy
- Total: 3 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 183
- Total Fat
- 11 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 8 milligrams
- Sodium
- 155 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 0 grams
- Sugar
- 16 grams
- Protein
- 5 grams
Ingredients
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Directions
Special equipment:
eight 4-ounce ramekins or dishes- Sprinkle the gelatin over 1/3 cup of the coconut milk in a small saucepan. Let bloom until firm, about 5 minutes.
- Meanwhile, blend the cottage cheese in a food processor, stopping occasionally and scraping down the sides with a rubber spatula, until smooth. Blend in the sugar, vanilla and remaining coconut milk until the sugar is dissolved and the mixture is smooth.
- Heat the gelatin mixture over low heat, stirring constantly, until the gelatin is fully dissolved, smooth and liquid, 1 to 2 minutes. (Make sure not to boil.) Remove from the heat.
- Turn on the food processor and drizzle in the warm gelatin mixture until thoroughly combined. Divide among eight 4-ounce ramekins (about 1/3 cup per ramekin). Cover and refrigerate until fully set, at least 3 hours and up to overnight.
- Run a thin hot knife around the edge of each panna cotta and flip to unmold onto a small plate; you may need to dip the bottoms of the ramekins in hot water. Top each panna cotta with about 2 tablespoons of diced mango to serve.
