Cannoli Panna Cotta

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  • Level: Easy
  • Total: 4 hr 15 min (includes chilling time)
  • Active: 15 min
  • Yield: 6 servings
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Ingredients

1 1/2 cups half-and-half

One 1/4-ounce envelope gelatin 

1/3 cup sugar 

1 cup heavy cream, at room temperature 

1/2 cup ricotta cheese, at room temperature 

3/4 teaspoon almond extract 

1/2 teaspoon orange zest

1/2 teaspoon pure vanilla extract 

1/4 teaspoon ground cinnamon 

Pinch of kosher salt 

1/4 cup mini chocolate chips 

1/2 cup toasted, slivered almonds 

Directions

  1. 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.
  2. 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.