Ricotta Panna Cotta with Raspberry”Brezza Fresca”
Makes 6 servings
For the Panna Cotta
1/4 cup water
1 teaspoon unflavored gelatin powder
1 1/2 cups (13 1/8 ounces) ricotta cheese
1/2 cup ( 3 1/2 ounces) granulated sugar
1 teaspoon pure vanilla bean paste
Pinch table salt
For the Raspberry Sauce
1/2 pint raspberries, rinsed and dried
1/3 cup (1 3/8 ounces) confectioners’ sugar + more to taste
2 tablespoons gin + more to taste (I use 3T’s but that might be a bit more than you like)
1 tablespoon fresh lime juice
Pinch table salt
1 teaspoon finely grated lime zest
Pellegrino or other sparkling water
To make the panna cotta:
1. Have ready 6 small dessert glasses or bowls and make room in the frig.
2. Put the water in a 1 cup Pyrex measure or a small, heatproof ramekin and sprinkle the gelatin over the top. Set aside to soften. Once the gelatin has absorbed the water and is plump, microwave briefly until it is completely melted, about 1 minute.
3. Put the melted gelatin, ricotta, sugar, vanilla bean paste and salt in a blender or food processor and pulse until smooth and well blended. Pour into the prepared glasses or bowls, dividing the mixture evenly and leaving enough space at the tops for the sauce. Cover the tops with plastic. Refrigerate until set, about 4 hours or up to 2 days before serving.
To make the raspberry sauce:
1. Put the raspberries, confectioners’ sugar, gin, lime juice and salt in a blender or food processor and pulse until smooth and well blended. Taste and add more confectioners’ sugar or gin accordingly. Strain the mixture through a fine mesh sieve over a small bowl or 2-cup measure, pressing firmly on the seeds. Discard the seeds. Stir in the lime zest and cover and refrigerate until ready to serve or up to 3 days.
Add a splash or two of Pellegrino to the raspberry mixture and stir until blended. Pour a little sauce over the panna cotta and serve the rest on the side.