PANNA COTTA WITH SWEET PRESERVED LEMON PEEL
- 1 1/2 1.5 1.5cups CUP_USVolumewhole milk
- 1/2 .5 .5cup CUP_USVolumeheavy cream
- 1/2 .5 .5cup CUP_USVolumesugar
- 1 1 1vanilla bean, split in half lengthwise, scrape inside
- 2/3 .66 .66cup CUP_USVolumeFresh Ricotta Cheese (see "Desserts")
- 2 1/2 2.5 2.5gelatin leaves or 1 1/4 teaspoons gelatin powder, softened in a bowl of tap water
- 1/2 .5 .5cup CUP_USVolumeheavy cream, whipped
- 2 2 2tablespoons TABLESPOON_USVolumeminced Sweet Preserved Lemon Peel (see "Desserts")
- 1 1 1pound POUNDWeightassorted fresh berries
- 2 2 2cups CUP_USVolumeFresh Raspberry Puree (see "Sauces & Dressings")
- In a saucepan, combine the milk, heavy cream, and sugar. With a small, sharp knife, carefully split the vanilla bean in half lengthwise. With the knife tip, scrape the seeds from inside each half into the pan; add the pod halves, too. Bring to a boil over medium-high heat, stirring occasionally. Turn off the heat and whisk in the ricotta. Place a heatproof bowl inside a larger bowl filled with ice. Pour the hot mixture through a strainer into the bowl. Discard the vanilla bean halves.
- Drain the gelatin and slowly whisk it into the cooling mixture. Allow the mixture to cool to room temperature. Gently fold in the whipped cream. Lastly, fold in the minced Sweet Preserved Lemon Peel.
- In the bottoms of each of 8 chilled martini glasses, arrange 1/4 cup of mixed berries. Divide the panna cotta mixture evenly among the 8 glasses. Smooth the tops and chill in the refrigerator for at least 1 hour.
- Over the surface of each serving, pour about 2 ounces of the Fresh Raspberry Puree, covering the panna cotta completely. Refrigerate until the panna cottas are completely set, at least 1 hour more. Serve chilled.
ABOUT THIS RECIPE
“Cooked cream,” as its Italian name translates, makes a wonderfully satisfying, creamy cold dessert. Ricotta cheese adds extra richness and tang, complemented by the zesty flavor of preserved lemons and a fresh raspberry puree.