Lemon Ricotta Panna Cotta with Fresh Berries and Shortbread Crumble

Servings

Serves 6-8 people

Ingredients

For the Panna Cotta:

• 1 cup whole milk
• 1/2 cup heavy cream
• 1 tablespoon lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 3 large egg yolks
• 1 cup granulated sugar
• 8 ounces ricotta cheese

For the Fresh Berry Topping:

• 1 pint fresh mixed berries (strawberries, blueberries, raspberries)
• 2 tablespoons confectioners' sugar

For the Shortbread Crumble:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, softened

Instructions

Make the Panna Cotta:

1. In a medium saucepan, combine the milk, heavy cream, lemon zest, and vanilla extract.
2. In a separate bowl, whisk together the egg yolks and granulated sugar until light in color and thick.
3. Temper the egg yolk mixture by slowly pouring the warm cream mixture into the eggs while continuously whisking.
4. Add the ricotta cheese to the tempered egg yolk mixture and whisk until smooth.

Prepare the Shortbread Crumble:

1. In a small bowl, combine the flour, granulated sugar, and softened butter.
2. Mix until the mixture resembles coarse crumbs.

Assemble and Serve:

1. Pour the panna cotta mixture into individual serving cups or ramekins.
2. Top each cup with fresh mixed berries and sprinkle confectioners' sugar over them.
3. Sprinkle the shortbread crumble mixture on top of the berries.
4. Refrigerate for at least 4 hours to allow the panna cotta to set.
5. Serve chilled and enjoy!

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