- Level: Easy
- Total: 4 hr 15 min (includes chilling time)
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 417
- Total Fat
- 32 g
- Saturated Fat
- 17 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 2 g
- Sugar
- 21 g
- Protein
- 9 g
- Cholesterol
- 89 mg
- Sodium
- 86 mg
- Level: Easy
- Total: 4 hr 15 min (includes chilling time)
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 417
- Total Fat
- 32 g
- Saturated Fat
- 17 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 2 g
- Sugar
- 21 g
- Protein
- 9 g
- Cholesterol
- 89 mg
- Sodium
- 86 mg
Ingredients
Directions
- Pour the half-and-half into a small saucepan and sprinkle with the gelatin. Allow to soften for 3 minutes. Place over medium-low heat and bring the mixture just barely to a simmer, stirring often to dissolve the gelatin, about 5 minutes. Add the sugar and stir to dissolve.
- Meanwhile, add the heavy cream, ricotta, almond extract, orange zest, vanilla extract, cinnamon and salt to a blender. Blend on low to combine. Add the warm half-and-half and blend to combine, about 10 seconds. Pour into 6 small ramekins. Sprinkle in the chocolate chips and refrigerate for at least 4 hours or overnight until set. Serve with the toasted almonds on top.
