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PANNA COTTA WITH STRAWBERRY TOPPING
PANNA COTTA WITH STRAWBERRY TOPPING
PANNA COTTA WITH STRAWBERRY TOPPING
PANNA COTTA WITH STRAWBERRY TOPPING

PANNA COTTA WITH STRAWBERRY TOPPING

Yield
24 portions
Portion Size
6 oz. plus 2 oz. sauce
Ingredients: Measure:
Unflavored gelatin
4 pkgs
Lowfat milk
5 cups
Sugar
1-1/3 cups
Part-skim ricotta cheese
7 cups
Vanilla extract
2 tsp
Lemon juice
2 tsp
1 quart

Directions

  1. Spray 6 oz. custard cups with PAM® High Yield Canola Cooking Spray.

  2. Sprinkle gelatin over 1 cup milk in small saucepan; let stand 1 minute to soften gelatin. Stir in remaining 4 cups 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 prepared cups and refrigerate 3 hours, or until firm.

  5. To serve, invert each dessert onto individual serving plate, drizzle each with 2 oz. of J. Hungerford Smith® Strawberry Topping.

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