PANNA COTTA WITH STRAWBERRY TOPPING

JHS


Yield: 24 portions
Portion Size: 6 oz. plus 2 oz. sauce

Ingredients:SKU:Measure:
PAM® High Yield Canola Spray, as needed64144 07263 
Unflavored gelatin 4 pkgs
Lowfat milk 5 cups
Sugar 1-1/3 cups
Part-skim ricotta cheese 7 cups
Vanilla extract 2 tsp
Lemon juice 2 tsp
J. Hungerford Smith® Sliced Strawberry Topping27000 118001 quart

Preparation:

  1. Spray 6 oz. custard cups with PAM® High Yield Canola Cooking Spray.
  2. Sprinkle gelatin over 1 cup milk in small saucepan; let stand 1 minute to soften gelatin. Stir in remaining 4 cups milk and the sugar.
  3. 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.
  4. Pour 6 oz. into prepared cups and refrigerate 3 hours, or until firm.
  5. To serve, invert each dessert onto individual serving plate, drizzle each with 2 oz. of J. Hungerford Smith® Strawberry Topping.
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