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Preparation
1.
Combine ricotta, milk, cream, sugar, and vanilla paste. Place over medium heat, bring to a boil, and simmer for about 4 minutes over low heat.
2.
Add the pre-soaked gelatin and mix thoroughly until completely dissolved.
3.
Pour the mixture into the moulds and place in the freezer for at least 5 hours until completely stable.
4.
One hour before serving, remove the panna cotta from the freezer and allow it to thaw gradually at room temperature.
5.
Decorate with fresh strawberries before serving.
Ingredients
40 g
Ricotta Bonfesto
200 g
milk
40 g
cream 33%
5 g
gelatin
50 g
sugar
100 g
fresh strawberries
5 g
vanilla paste
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Share the recipe ;)