PANNA COTTA WITH STRAWBERRY TOPPING

PANNA COTTA WITH STRAWBERRY TOPPING
PANNA COTTA WITH STRAWBERRY TOPPING

Yield Portion Size

24 portions (6 oz. plus 2 oz. sauce)
4 pkgs
Unflavored gelatin
5 cups
Lowfat milk
1-1/3 cups
Sugar
7 cups
Part-skim ricotta cheese
2 tsp
Vanilla extract
2 tsp
Lemon juice
1 quart
View Nutrition Information

Directions

  1. Step 1

    Spray 6 oz. custard cups with PAM® High Yield Canola Cooking Spray.

  2. Step 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. Step 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. Step 4

    Pour 6 oz. into prepared cups and refrigerate 3 hours, or until firm.

  5. Step 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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