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**Heavenly Ricotta Honey Panna Cotta with Balsamic Berry Compote** - Fusion of Flavors
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**Heavenly Ricotta Honey Panna Cotta with Balsamic Berry Compote**

Summary

This delightful dessert is not only vegetarian and gluten-free but also rich in protein from the ricotta cheese and gelatin. It's an excellent source of calcium and offers the antioxidant benefits of berries. The honey provides a natural sweetness with added antibacterial properties. Most importantly, it’s a light, elegant dessert that feels indulgent without being overly heavy, making it a perfect finale to any meal.

15

Prepation Time

20

Cook Time

25

Resting Time

60

Total Time

Course

Cuisine

4

servings Serving

355 kcal

Calories

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This delightful dessert is not only vegetarian and gluten-free but also rich in protein from the ricotta cheese and gelatin. It's an excellent source of calcium and offers the antioxidant benefits of berries. The honey provides a natural sweetness with added antibacterial properties. Most importantly, it’s a light, elegant dessert that feels indulgent without being overly heavy, making it a perfect finale to any meal.

Equipment

  • Small Bowl
  • Medium saucepan
  • Whisk
  • Fine sieve
  • Large measuring cup or bowl
  • Ramekins or serving glasses
  • Knife
  • Small saucepan

Ingredients
 
 

Panna Cotta

  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/2 cup ricotta cheese
  • 1/4 cup honey
  • 2 tsp vanilla extract
  • 2 tsp unflavored gelatin
  • 3 tbsp water (for blooming gelatin)

Balsamic Berry Compote

  • 1 cup mixed berries (strawberries, blueberries, raspberries)
  • 2 tbsp balsamic vinegar
  • 2 tbsp sugar
  • 1 tsp lemon zest
  • Fresh mint leaves for garnish

Instructions
 

  • In a small bowl, sprinkle the gelatin over 3 tablespoons of water. Let it sit for about 5 minutes.
  • In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until it starts to simmer, but do not let it boil.
  • Once the milk mixture is hot, remove from the heat. Add the honey, ricotta cheese, and vanilla extract, stirring until the honey is fully dissolved. Add the bloomed gelatin and whisk until it is completely melted and evenly distributed.
  • Strain the mixture through a fine sieve into a large measuring cup or bowl to remove any lumps. Pour the mixture into four ramekins or serving glasses.
  • Let the panna cotta cool to room temperature before transferring to the refrigerator. Chill for at least 4 hours, or until set.
  • In a small saucepan, combine the mixed berries, balsamic vinegar, sugar, and lemon zest. Cook over medium heat until the berries begin to break down and the mixture thickens slightly, about 10 minutes. Remove from heat and let it cool to room temperature. The compote will thicken further as it cools.
  • Once the panna cotta is fully set, run a knife around the edge of each ramekin and invert onto a plate, or serve directly in the glasses.
  • Generously spoon the balsamic berry compote over each panna cotta. Decorate with fresh mint leaves.

Nutrition Per Serving

355

Calories

26

Carbohydrates

10

Protein

24

Fat

15

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Trans Fat

102

Cholesterol

70

Sodium

270

Potassium

2

Fiber

23

Sugar

930

Vitamin A

7

Vitamin C

220

Calcium

0.6

Iron

Polyunsaturated Fat

Monounsaturated Fat

Pairing Suggestions

Special Tip

For a smoother and creamier panna cotta, blend the ricotta cheese with the warm milk mixture using an immersion blender, which helps to fully incorporate the ricotta and create an ultra-smooth texture.

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