Buttermilk Pana Cotta

Blueberry Panna Cotta

David Venable

Prep Time: 25 minutes

Serves: 6

Ingredients

  • 2 cups fresh blueberries
  • 2 Tbsp water
  • 1 Tbsp sugar
  • 1 envelope gelatin
  • 2 cups whole milk ricotta cheese
  • 1-1/2 cup half-and-half, divided
  • 3/4 cup confectioners sugar
  • 1/2 tsp vanilla extract
  • 1 tsp orange zest
  • Pinch of salt

Preparation

Spray six 6-oz ramekins with nonstick spray. Set aside.

Add 1/4 cup of cold water to a small saucepan. Sprinkle the gelatin over the water and set aside.

In another small saucepan, add the blueberries, 2 tablespoons of water, and 1 tablespoon of sugar. Bring to a boil, then reduce to a simmer for 8 to 10 minutes until thickened.

Once the blueberry sauce has thickened, divide it into the 6 prepared ramekins. Place into the refrigerator for at least 10 minutes.

Meanwhile, add 1/2 cup of half-and-half to the gelatin saucepan. Heat on low, until all the gelatin is dissolved, about 5 minutes, stirring occasionally.

Add the ricotta, remaining 1 cup of half-and-half, confectioners' sugar, vanilla, orange zest, and salt to a food processor. Blend until combined.

Once the gelatin mixture is dissolved, add it to the ricotta mixture and blend until everything is combined. Divide the ricotta mixture into the ramekins with the blueberry sauce. Chill for at least 4 hours to overnight

When ready to serve, slide a butter knife around the inside edge of the ramekin. Invert the ramekin onto a serving plate and enjoy!

If the panna cotta resists coming out of the ramekin, sit the bottom of the ramekin in hot water for a few seconds until the panna cotta releases.

Cook's Notes

If you don't have orange zest, substitute lemon zest.

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