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Panna Cotta 08

A home-style Panna Cotta 08 made with Heavy Cream, Milk, Sugar, Fresh Ricotta Cheese, and Plain Gelatin Powder Dissolved In Water. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

재료

• 1 cup
• 10 oz
• 1/2 cup
• 2/3 cup
• 1 1/4 tsp
• 1/2 cup

조리법 (미리보기)

1. 1

   In a saucepan, combine half of the heavy cream with all of the milk and sugar. (Keep the remaining cream refrigerated.) With a small, sharp knife, carefully cut the vanilla bean in half; then, use the knife's tip to scrape the seeds from the vanilla bean halves into the pan, and add the scraped bean halves, too.

2. 2

   Bring the mixture to a boil over medium high heat, stirring occasionally.

3. 3

   Turn off the heat and, with a wire whisk, briskly whisk in the ricotta.

4. 4

   Place a metal mixing bowl inside a larger bowl filled with ice cubes, and rest a fine-meshed strainer above the metal bowl.

5. 5

   Pour the hot mixture into the strainer and press it through with a rubber spatula.

6. 6

   Add the dissolved gelatin and slowly whisk it into the cooling mixture. Leave to cool to room temperature, stirring occasionally.

7. 7

   Meanwhile, put the remaining cream in a clean mixing bowl.

8. 8

   With a hand-held electric mixer on medium speed, whip the cream just until soft peaks form when the beaters are stopped and lifted out.

9. 9

   With the spatula, gently fold the whipped cream into the mixture.

10. 10

    Finally, fold in the marmalade.

11. 11

    Place 8 martini glasses on a tray.

12. 12

    Divide the mixed berries among them.

13. 13

    Spoon the panna cotta mixture into the glasses to cover the berries, dividing it evenly and smoothing its surface.

14. 14

    Put the tray of filled glasses in the refrigerator to chill for about 1 hour.

15. 15

    Meanwhile, make the raspberry puree.

16. 16

    Combine the raspberries, sugar and 1 tablespoon of the lemon juice in a saucepan.

17. 17

    Cook over medium heat, stirring, until the berries release their liquid, the sugar dissolves and the mixture comes to a boil.

18. 18

    Reduce the heat and simmer until the berries have formed a thick puree, 7 to 10 minutes.

19. 19

    Pour through a fine-meshed strainer into a heatproof bowl, pressing it through with a rubber spatula and discarding the seeds from the strainer.

20. 20

    Taste and, if necessary, stir in some more lemon juice.

21. 21

    Cover and refrigerate.

22. 22

    When the panna cottas have chilled for 1 hour, spoon the raspberry puree evenly over their surfaces.

23. 23

    Return to the refrigerator and chill until completely set, at least 1 hour more.

24. 24

    Serve chilled.