Panna Cotta with JHS® Strawberry Topping
Yield: 24 portions
Portion Size: 6 oz. plus 2 oz. sauce
| Ingredients: | SKU: | Measure: |
|---|---|---|
| PAM® High Yield Canola Pan Spray | 64144 07263 | as needed |
| Unflavored gelatin | 4 pkgs. | |
| Low-fat milk | 5 cups | |
| Sugar | 1 1/3 cups | |
| Part-skim ricotta cheese | 7 cups | |
| Vanilla extract | 2 teaspoons | |
| Lemon juice | 2 teaspoons | |
| JHS® Strawberry Topping | 27000 11800 | 1 qt. |
Preparation:
- Spray 6 oz. custard cups with PAM® cooking spray.
- Sprinkle gelatin over 1 cup of milk in small saucepan; let stand 1 minute to soften gelatin. Stir in remaining 4 cups milk and the sugar.
- Cook over medium-low heat until gelatin and sugar are completely dissolved. Place in blender with ricotta cheese, vanilla, and lemon juice. Blend until smooth.
- Pour 6 oz. into prepared cups and refrigerate 3 hours, or until firm.
- To serve, invert each dessert onto individual serving plate, drizzle each with 2 oz. of JHS® strawberry topping.
