Panna Cotta Recipe From Poly O Ricotta

PANNA COTTA

Steps:

• In a saucepan, combine the heavy cream, milk, sugar, and vanilla bean. Bring to a boil. Turn off heat and whisk in ricotta. Strain into a bowl over ice.
• Drain the gelatin and slowly whisk into the cooling mixture. Allow to cool to room temperature. Slowly fold in the whipped cream. Lastly, fold in the minced Sweet Preserved Lemons.
• Arrange 1/4 cup of mixed berries in the bottom of a chilled martini glass. Repeat the process to 7 more glasses. Divide the cream evenly among the 8 glasses. Smooth the top and allow to chill at least 1 hour.
• Pour about 2 ounces of the Fresh Raspberry Puree or enough to cover the surface of the panna cotta. Chill at least 1 hour to allow to set completely. Serve chilled.
• In a pot, whisk together all above ingredients. Over medium heat, slowly bring the mixture to a boil. Once the mixture comes to a boil, turn off heat, stir once and allow to set for 2 minutes.
• Line a colander with a double thickness of cheesecloth. Slowly pour the mixture into it and let it drain for about 15 minutes, or until the cheese is thick. Transfer fresh ricotta into a non-reactive container. Keep refrigerated until needed.
• Yield: 1 1/2 cups
• Bring a pot of water to a boil. Blanch the cleaned lemon halves for 1 minute. Drain. Repeat the process 2 more times, making sure that you use fresh water each time. After the final blanching, drain the peels.
• In a saucepan, bring sugar and water to a boil and cook for 5 minutes. Add the blanched peels and cook for 5 minutes. Turn off heat and transfer to a covered container. Allow to cool in the refrigerator. This will keep for months in the refrigerator. Use as needed.
• Yield: 2 pounds
• Combine all the ingredients in a saucepan. Bring to a boil, and reduce until thickened. Strain. Use as needed.
• Yield: 2 cups

PANNA COTTA RECIPE FROM POLY-O RICOTTA

Steps:

• SPRINKLE gelatin over 1/2 cup of the half and half in medium saucepan. Let stand 5 minutes to soften. Stir in remaining 1 cup half and half, sugar and vanilla. Cook on low heat until gelatin is completely dissolved, stirring frequently. (Do not boil).
• PLACE gelatin mixture and ricotta cheese in blender or food processor; blend until pureed. Pour mixture into 8 (6 oz.) custard cups or souffle dishes sprayed with cooking spray. Refrigerate 2 hours until set.
• SPOON berry puree evenly over eight dessert paltes; top with unmolded desserts. Store leftovers in refrigerator.