POLLY O RICOTTA RECIPES RECIPES

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PANNA COTTA RECIPE FROM POLY-O RICOTTA - JUST A PINCH RECIPES



panna cotta recipe from poly-o ricotta - Just A Pinch Recipes image

Use POLY-O Ricotta in all recipes that require ricotta. POLY-O Ricotta is one of the best tasting ricottas that I have tried. I find POLY-O Ricotta to have a sweeter, nicer taste and texture than other brands.

Provided by Mathilde Teitgen @josymaude

Categories     Puddings

Prep Time 15 minutes

Number Of Ingredients 6

1 - envelope knox unflavored gelatin
1 1/2 cup(s) half and half, divided
1/2 cup(s) sugar
1/2 teaspoon(s) vanilla
2 cup(s) polly-o original ricotta cheese
1 1/2 cup(s) asssorted fresh berries (strawberries, raspberries and blueberries) pureed

Steps:

  • SPRINKLE gelatin over 1/2 cup of the half and half in medium saucepan. Let stand 5 minutes to soften. Stir in remaining 1 cup half and half, sugar and vanilla. Cook on low heat until gelatin is completely dissolved, stirring frequently. (Do not boil).
  • PLACE gelatin mixture and ricotta cheese in blender or food processor; blend until pureed. Pour mixture into 8 (6 oz.) custard cups or souffle dishes sprayed with cooking spray. Refrigerate 2 hours until set.
  • SPOON berry puree evenly over eight dessert paltes; top with unmolded desserts. Store leftovers in refrigerator.

PANNA COTTA RECIPE FROM POLY-O RICOTTA - JUST A PINCH RECIPES



panna cotta recipe from poly-o ricotta - Just A Pinch Recipes image

Use POLY-O Ricotta in all recipes that require ricotta. POLY-O Ricotta is one of the best tasting ricottas that I have tried. I find POLY-O Ricotta to have a sweeter, nicer taste and texture than other brands.

Provided by Mathilde Teitgen @josymaude

Categories     Puddings

Prep Time 15 minutes

Number Of Ingredients 6

1 - envelope knox unflavored gelatin
1 1/2 cup(s) half and half, divided
1/2 cup(s) sugar
1/2 teaspoon(s) vanilla
2 cup(s) polly-o original ricotta cheese
1 1/2 cup(s) asssorted fresh berries (strawberries, raspberries and blueberries) pureed

Steps:

  • SPRINKLE gelatin over 1/2 cup of the half and half in medium saucepan. Let stand 5 minutes to soften. Stir in remaining 1 cup half and half, sugar and vanilla. Cook on low heat until gelatin is completely dissolved, stirring frequently. (Do not boil).
  • PLACE gelatin mixture and ricotta cheese in blender or food processor; blend until pureed. Pour mixture into 8 (6 oz.) custard cups or souffle dishes sprayed with cooking spray. Refrigerate 2 hours until set.
  • SPOON berry puree evenly over eight dessert paltes; top with unmolded desserts. Store leftovers in refrigerator.

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