Lemon Ricotta Panna Cotta with Shortbread Crust

Servings

4-6 people

Ingredients

For the shortbread crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup confectioners' sugar
• 1/2 cup unsalted butter, softened
• 1/4 teaspoon salt

For the lemon ricotta panna cotta:

• 1 cup whole milk
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1 cup granulated sugar
• 8 oz fresh ricotta cheese
• 2 large egg yolks
• 1/4 cup freshly squeezed lemon juice

Instructions

Make the shortbread crust:

1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners' sugar.
3. Add softened butter and mix until crumbly dough forms.
4. Roll out dough on a lightly floured surface to 1/4 inch thickness.
5. Transfer dough to prepared baking sheet and bake for 20-25 minutes or until lightly golden brown.
6. Allow shortbread crust to cool completely.

Make the lemon ricotta panna cotta:

1. In a medium saucepan, combine milk, cream, vanilla extract, and granulated sugar.
2. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture simmers.
3. Remove from heat and stir in ricotta cheese until well combined.
4. Allow mixture to cool slightly before covering with plastic wrap directly on the surface of the mixture (to prevent skin formation).
5. Refrigerate for at least 2 hours or overnight.

Assemble the panna cotta:

1. Once cooled, remove shortbread crust from refrigerator and cut into desired shapes.
2. Spoon lemon ricotta panna cotta over shortbread crusts.
3. Serve immediately, garnished with fresh berries if desired.