Lemon Ricotta Panna Cotta with Honeycomb Crust

Servings:

4-6 people

Ingredients:

For the Panna Cotta:

• 1 cup (200g) granulated sugar
• 2 cups (475ml) heavy cream
• 1/2 cup (120g) whole milk
• 1 tsp (5g) kosher salt
• 1 tsp (5g) vanilla extract
• 8 oz (225g) ricotta cheese
• 2 large egg yolks
• Zest of 1 lemon, finely grated

For the Honeycomb Crust:

• 1 cup (200g) granulated sugar
• 1/2 cup (120g) light corn syrup
• 1/4 cup (60g) water
• 1 tsp (5g) baking soda

Instructions

Make the Panna Cotta:

1. In a medium saucepan, combine the cream, milk, and salt.
2. Cook over medium heat, stirring occasionally, until the mixture starts to simmer.
3. Remove from heat and stir in the sugar until dissolved.
4. Let the mixture steep for 10-15 minutes, then strain it into a clean container.
5. Whisk in the vanilla extract.
6. In a separate bowl, whisk together the ricotta cheese and egg yolks.
7. Add the lemon zest to the ricotta mixture and whisk until combined.
8. Temper the ricotta mixture by slowly pouring the warm cream mixture into the ricotta mixture while whisking constantly.

Make the Honeycomb Crust:

1. Line a baking sheet with parchment paper.
2. In a small saucepan, combine the sugar, corn syrup, and water.
3. Cook over medium heat, stirring occasionally, until the mixture reaches 300°F (150°C) on a candy thermometer.
4. Remove from heat and stir in the baking soda.
5. Pour the honeycomb mixture onto the prepared baking sheet.

Assemble the Dessert:

1. Spoon the panna cotta mixture into individual serving cups or ramekins.
2. Top each serving with a piece of the honeycomb crust.
3. Refrigerate for at least 4 hours or overnight to set.
4. Serve chilled, garnished with fresh mint leaves if desired.

Note: This recipe is a combination of Lemon Ricotta Pancakes (#65) and Panna Cotta (#28).