Cannoli Panna Cotta
- Level: Easy
- Total: 4 hr 15 min (includes chilling time)
- Active: 15 min
- Yield: 6 servings
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- Level: Easy
- Total: 4 hr 15 min (includes chilling time)
- Active: 15 min
- Yield: 6 servings
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
- 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.
