You must be signed in as a member to print this content
Cannoli Panna Cotta
Servings
10
Prep Time
15 minutes
Cook Time
5 minutes
Ingredients
- 1 1/2 cups half-and-half
- One 1/4-ounce envelope gelatin
- 1/3 cup sugar
- 1 cup heavy cream (at room temperature)
- 1/2 cup ricotta cheese (at room temperature)
- 3/4 teaspoon almond extract
- 1/2 teaspoon orange zest
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of kosher salt
- 1/4 cup mini chocolate chips
- 1/2 cup toasted (slivered almonds)
Instructions
- This recipe originally appeared on Giada Entertains: Little Italy Party.
- Pour the half-and-half into a small saucepan and sprinkle with the gelatin. Allow to soften for 3 minutes. Place over medium-low heat and bring the mixture just barely to a simmer, stirring often to dissolve the gelatin, about 5 minutes. Add the sugar and stir to dissolve.
- Meanwhile, add the heavy cream, ricotta, almond extract, orange zest, vanilla extract, cinnamon and salt to a blender. Blend on low to combine. Add the warm half-and-half and blend to combine, about 10 seconds. Pour into 6 small ramekins. Sprinkle in the chocolate chips and refrigerate for at least 4 hours or overnight until set. Serve with the toasted almonds on top.
Nutrition
Nutrition
- Nutrition Serving Size
- 10
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 32 grams
- Protein
- 7 grams
- Fat
- 8 grams
- Saturated Fat
- 2 grams
- Cholestrol
- 4 milligrams
- Sodium
- 398 milligrams
- Fiber
- 2 grams
- Sugar
- 4 grams
0 comments