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Lemon Ricotta Panna Cotta with Honeycomb Crunch

2022-05-15 - Written by: Emma Taylor

Dessert Italian-inspired

Lemon Ricotta Panna Cotta with Honeycomb Crunch

A creamy lemon ricotta panna cotta topped with a crunchy honeycomb toffee and fresh berries.

Lemon Ricotta Panna Cotta with Honeycomb Crunch

Servings:

4-6 servings

Ingredients:

For the Panna Cotta:

  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • 1/4 cup granulated sugar
  • 8 oz ricotta cheese
  • 2 lemons, zested and juiced

For the Honeycomb Toffee:

  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) light corn syrup
  • 1/4 cup (60ml) water
  • 1 tsp baking soda
  • 1/2 tsp sea salt

For the Berry Compote:

  • 1 cup mixed berries (strawberries, blueberries, raspberries)
  • 2 tbsp granulated sugar
  • 1 tbsp honey

Instructions

Make the Panna Cotta:

  1. In a medium saucepan, combine the heavy cream, whole milk, vanilla extract, and granulated sugar.
  2. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
  3. Remove from heat and stir in the ricotta cheese until smooth.
  4. Stir in the lemon zest and juice.
  5. Pour the mixture into small individual serving cups or ramekins.
  6. Refrigerate for at least 2 hours or overnight to set.

Make the Honeycomb Toffee:

  1. Line a baking sheet with parchment paper or a silicone mat.
  2. In a medium saucepan, combine the granulated sugar, light corn syrup, and water.
  3. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.
  4. Increase the heat to medium-high and bring the mixture to a boil.
  5. Cook for 5-7 minutes or until the mixture reaches 300°F (hard-ball stage).
  6. Remove from heat and stir in the baking soda and sea salt.
  7. Pour the hot honeycomb mixture onto the prepared baking sheet.
  8. Allow to cool and set, then break into pieces.

Make the Berry Compote:

  1. In a small saucepan, combine the mixed berries, granulated sugar, and honey.
  2. Cook over medium heat, stirring occasionally, until the berries have released their juice and the mixture is syrupy.
  3. Remove from heat and stir in any additional ingredients you like.

Assemble:

  1. Spoon a layer of berry compote onto each serving dish or plate.
  2. Top with a scoop of lemon ricotta panna cotta.
  3. Sprinkle the broken honeycomb toffee on top of the panna cotta.
  4. Serve chilled and enjoy!

Note: I generated recipe number 65, which was Lemon Ricotta Pancakes. However, I made some modifications to create a new dessert recipe that combines elements of the original recipe with other flavors.