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Cannoli Panna Cotta

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Cannoli Panna Cotta

Servings

6

Prep Time

15 minutes

Cook Time

5 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Cannoli Panna Cotta

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

  1. This recipe originally appeared on Giada Entertains: Little Italy Party.
  2. 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.
  3. 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.

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