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Smooth, creamy, and custard-like panna cotta enriched with ricotta and flavored with matcha/green tea.
What is ricotta panna cotta ?
Panna cotta is an Italian dessert. It means “cooked cream.” The classic panna cotta is made by simmering cream, sugar, and gelatin together, and then letting it cool until it sets. With ricotta panna cotta, the cream is replaced with whole milk ricotta cheese. The result is a creamy, silky dessert that is often served with a sauce or fruit coulis or fresh fruits.
Why you’ll love this recipe
It is seriously easy! Everything goes into a food processor and you get a creamy mixture that just needs to be chilled in the fridge before serving! That’s it! The texture is really good too! It’s creamy, smooth, and slightly wobbly!
Matcha Ricotta Panna Cotta
Ingredients
- 60 g water
- 1 ½ tsp gelatin powder
- 372 g whole milk ricotta
- 100 g sugar
- 1 tsp ceremonial-grade matcha powder
- Small pinch of salt
Instructions
Bloom and melt the gelatin:
- Combine the gelatin with water in a small heatproof bowl and let it sit for 5 minutes. Once it has softened, you can microwave on high for 30 seconds until it's hot, but it shouldn't be boiling. The gelatin should be clear once dissolves
- If you don't have a microwave, you can put the bowl in another larger bowl filled with boiling water and stir until the gelatin melts and becomes clear in color
Put everything in a food processor:
- Put the ricotta cheese, sugar, powder, salt, and the melted gelatin in a food processor.
- Process until very smooth in texture
Pour into the mold:
- I use 4 small glass jars. You can use any cups or ramekin you have. Pour the mixture into each jar. Mine is roughtly about 113 grams (4 oz) each
Chill in the fridge:
- Cover each jar with a lid (if there's one) or use a cling wrap. The panna cotta needs to be chilled in the fridge for a minimum of 4 hours, best overnight. Make sure they are covered tightly to avoid the panna cotta from absorbing odor from other food
Serve:
- When ready to serve, I serve them in a jar. You can serve as is or with some fresh berries or other fruits, some whipped cream. I sprinkle a bit of matcha powder
- If you want to unmold, place the jar in a warm water for 10-15 seconds to loosen and then gently unmold onto a serving plate
*Nutrition facts are just estimates and calculated using online tools*
Tips for success
1. Make sure to bloom the gelatin before melting it. Gelatin needs to be properly bloomed first before melting it slowly
2. Do not put the gelatin directly in hot boiling water. If you do that the gelatin will clump almost immediately and you will have to start over because your panna cotta is not going to be smooth
3. Use whole milk ricotta cheese. I don’t recommend using low-fat ricotta cheese. It won’t give you the best mouthfeel
4. Panna cotta needs to be chilled for at least 4 hours before serving. If you can do it overnight, it’s even better
5. Make sure you wrap the panna cotta tightly to prevent it from absorbing odor from other food inside the fridge
How to store panna cotta
1. Ricotta panna cotta can be kept in the fridge for about 3-4 days
2. Do not freeze ricotta panna cotta because the texture changes
