Anytime it is this hot outside, but you still need something sweet....Panna Cotta is the answer. At our Cheese Bar, The Truffle Table, we make a similar Panna Cotta, only with Avalanche Cheese Company's Chevre.
From Dolce Italiano: Desserts from the Babbo Kitchen
- 1 cup fresh Sheep Milk Ricotta from Fruition Farms (can substitute Cow Ricotta)
- 1 cup whole milk
- 1 1/2 cups heavy cream
- 1/2 cup plus 2Tbl. sugar
- 1/2 vanilla bean
- 4 sheets gelatin
- Honey, Fruit or Nuts for Garnish
Whisk the ricotta and 1/2 cup milk in a large bowl until the ricotta is smooth and lump free.
Place the gelatin sheets in a separate bowl of cold water to soften them.
Place the heavy cream and sugar in a medium saucepan. Scrape the seeds from the vanilla bean into the milk and place over medium heat until just at the boiling point, whisking constantly. Remove from heat.
When the gelatin is soft, remove it from the water with your fingers. Add the gelatin to the cream mixture, whisking it in thoroughly to dissolve it. Whisk in the remaining 1/2 cup milk.
Gradually pour the liquid into the bowl with the ricotta, whisking constantly until the mixture is completely smooth.
Strain the mixture through a fine meshed sieve. Divide the liquid among 6 dessert glasses and refrigerate until set, at least 4 hours.
Before serving, top the surface of each dish with fruit, nuts, honey, mint or herbs…get creative!