(Coconut) Ricotta Panna Cotta
Just jiggly enough and subtly sweet, this was a perfectly set gentle dessert that beats all panna cottas in our local cafes! Swapping heavy cream for ricotta makes it lighter in texture while still creamy!
Flavour with coconut extract or leave it and keep it vanilla!
(Coconut) Ricotta Panna Cotta
Just jiggly enough and subtly sweet, this was a perfectly set gentle dessert that beats all panna cottas in our local cafes! Swapping heavy cream for ricotta makes it lighter in texture while still creamy!
Flavour with coconut extract or leave it and keep it vanilla!
Open in Cookpad AppSteps
- 1
Bloom gelatin in 3 tbsp cold milk or water for 5-10 minutes.
- 2
Mix ricotta, extracts, and sugar in a food processor or by hand.
- 3
Heat 100ml milk until very warm, not boiling.
- 4
Stir bloomed gelatin into hot milk to dissolve.
- 5
Combine gelatin milk with ricotta mixture and mix well.
- 6
Pour into ramekins and chill at least 4 hours.
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