Ricotta Panna Cotta
My brother told me to bring dessert. My sister-in-law doesn’t even have gluten, so I googled (funny how Google has become an adjective) the best non-gluten desserts. Bon Appetit had a list, and the ricotta panna cotta was easy, and I had time for it to set—a huge win to be made again and again.
- One envelope of unflavored powdered gelatin (about 2½ tsp.)
- Extra-virgin olive oil (for pan)
- 2cups whole-milk fresh ricotta
- ⅓ cup powdered sugar
- ½ tsp. vanilla extract
- ½ tsp. kosher salt
- 1½ cups half-and-half, divided
- honey for drizzling
- fruit of your choice
Pour 1/4 cup cold water into a small saucepan and sprinkle the gelatin over the top. Let sit for about ten minutes.
Coat a 9″ diameter cake pan with olive oil.
Combine ricotta, powdered sugar, 1 cup half and half, salt, and vanilla in a food processor until smooth.
When the gelatin is softened, pour 1/2 cup of half and half over the gelatin and stir on low until the gelatin is completely dissolved. Do not let this boil. It dilutes quickly.
Scrape the mixture into the food processor and process for 30 seconds.
Pour into the cake pan, and put in the fridge to set. After an hour, put a piece of plastic wrap lightly over the top. Let this sit for at least four hours.
When ready, run a butter knife around the panna cotta to detach from the pan. Let this sit for about a minute or so to soften. Put a round plate on top, and flip. Hold on tight!
Sprinkle fruit over the top. I sliced up strawberries and added some brown sugar, letting them sit at room temperature for a few hours. Serve the panna cotta immediately.