For summer entertaining, nothing beats these individual make-ahead panna cottas. They couldn’t be easier to make; in this panna cotta recipe you don’t have to heat cream or milk on the stovetop – nor do you have to unmold anything. You simply let gelatin bloom and combine it with a whizzed mixture of milk, ricotta, sugar, lemon juice and lemon zest. Pour into small dishes and chill. The final texture is both creamy and firm, and the cool, lemony flavor is delightful – even without a topping of quick-to-make strawberry compote.

A small blender (not a Vitamix) or an immersion blender is best for whizzing the mixture up. You can use small ramekins – glass or ceramic – for this, but cocktail glasses, martini glasses, coupes or cordials are fun, too.

Susie Middleton

Serves 6

 

For the panna cotta:

  • 2 tablespoons water
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons unflavored powdered gelatin
  • 1/3 cup (2 3/8 ounces) granulated sugar
  • 1 teaspoon finely grated lemon zest
  • Pinch of table salt
  • 1 container (15 ounces) whole milk ricotta
  • 3/4 cup (6 ounces) milk (whole or 2%)

 

For serving:

  • Strawberry Compote (see recipe below)
  • Sliced almonds, toasted (optional)

 

1. Have ready six small dessert glasses, ramekins, or glass bowls and make room in the fridge. (If you can fit a sheet pan in your fridge, you can arrange the dishes on that which makes moving them into the fridge easier.)

2. Put the water and lemon juice in a 1-cup heatproof measure or a small, heatproof ramekin and sprinkle the gelatin evenly over the top. Set aside to soften. Once the gelatin has absorbed the liquid and is plump, 2 to 3 minutes, microwave briefly until it is completely melted and the liquid is clear, about 30 to 60 seconds. Set aside to cool slightly.

3. Put the granulated sugar, lemon zest and salt in a small or medium-sized blender and pulse until well blended and the zest is pulverized. Add the ricotta and milk and pulse until well blended and smooth. Add the melted gelatin and pulse briefly until well blended. Pour the mixture evenly among the glasses, ramekins, or bowls, refrigerate and chill until set, about six hours. Cover with plastic and refrigerate for up to two days.

4. Serve the chilled panna cotta with the strawberry compote (recipe below) and a sprinkling of sliced almonds, if using.

 

Abby Dodge

Strawberry Compote

You can use this easy compote on vanilla ice cream or pound cake as well as on the panna cottas.

  • 8 medium (about 8 ounces) strawberries, rinsed and dried (any fruit will work here – just keep the pieces small so as not to overpower the panna cotta)
  • 1 to 2 tablespoons granulated sugar
  • 1/2 teaspoon finely grated lemon zest (optional)
  • Pinch of table salt

 

1. Hull the strawberries, cut in half and chop into small pieces (about 1 1/2 cups). In a small bowl, stir the strawberries, sugar, lemon zest, if using, and salt until combined. Taste and adjust sugar and lemon zest. Use immediately or cover and refrigerate up to one day. The longer is sits, the saucier it will be.