Panna Cotta with Strawberry Topping

YIELD: 24 portions

PORTION: 6 oz. plus 2 oz. sauce



PAM® High Yield Canola Spray, as needed

4 pkgs. Gelatin, unflavored

5 c. Milk, lowfat

1-1/3 c. Sugar

7 c. Ricotta Cheese, part-skim

2 tsp. Vanilla Extract

2 tsp. Lemon Juice

1-1/2 qt. J. Hungerford Smith® Sliced Strawberry Topping


  1. Spray 24 6 oz. custard cups with PAM®.
  2. Sprinkle gelatin over 1 c.  milk in small saucepan; let stand 1 minute to soften. Stir in remaining 4 c. milk and the sugar.
  3. Cook over medium-low heat until gelatin and sugar are completely dissolved. Place in blender with ricotta cheese, vanilla, and lemon juice. Blend until smooth.
  4. Pour 6 oz. into each prepared cup and refrigerate 3 hours or until firm.
  5. To serve, invert each dessert onto individual serving plate, drizzle each with 2 oz. of Strawberry Topping.