August 31, 2012
I very much wanted to participate in the No-Baketogether this hot month of August with Abby Dodge, so here I am on the last day of the month, rushing to put this quick dessert together. I must admit I have never made panna cotta, and was really looking foward to trying this perfect florida weather dessert. So nothing like being an over-achiever or anything, but in the middle of processing 525 jars this week, (not complaining) I just stopped short and made this not only because I love the baketogether, but I had this idea to use up some of my “tester” fig jam from the 100 or so jars that were processed here in the kitchen this week. Abby’s recipes are always so terrific and they end up being staples and keepers in my files. I would like to try this particular recipe with marscapone cheese next time as I would prefer a smoother tongue-feel, but this recipe is low-calorie and so fresh-tasting, if you don’t mind that little bit of “grain”, you will love it!
If you would like to participate and find out more about Abby Dodge and the Baketogether, please read more here. Abby and the entire community are really fabulous and I enjoy learning something new each month and really get a kick out of all of the different variations the group can come up with when given a basic recipe.
Ricotta Panna Cotta with Port Fig Sauce
Makes 6 servings
For the Panna Cotta
1/4 cup water
1 1/2 teaspoons unflavored gelatin powder
1 1/2 cups (13 1/8 ounces) low-fat ricotta cheese
1/2 cup ( 3 1/2 ounces) granulated sugar
1 vanilla bean, scrape out the seeds
1/4 tsp lemon zest Pinch table salt
For the Fig with Port Sauce
1 8 oz jar of Fig Preserves (I used Fig with Balsamic)
1/4 cup ruby port wine
Squeezed half of a lemon for juice (approx 2 tsp)
To make the panna cotta:
1. Have ready 6 glass dessert dishes. I used a few glass jars I had and one beautiful glass bowl for the photo.
2. Put the water in a 1 cup Pyrex measure or a small, heatproof ramekin and sprinkle the gelatin over the top. Set aside to soften. Once the gelatin has absorbed the water and is plump, microwave briefly until it is completely melted, about 20 seconds.
3. Put the melted gelatin, ricotta, sugar, vanilla bean paste, lemon zest, and salt in a blender or food processor and pulse until smooth and well blended. Pour into the prepared glasses or bowls, dividing the mixture evenly and leaving enough space at the tops for the sauce. Cover the tops with plastic. Refrigerate until set, about 4 hours or up to 2 days before serving.
To make the Port & Fig Sauce:
1. In a medium saucepan, empty one 8 oz jar of fig preserves along with 1/4 cup of Ruby Port Wine. Stir in your half squeezed lemon. Heat on medium until incorporated and nice and liquidy, about 2 minutes on low to medium flame.
To serve: Pour a little sauce over the panna cotta and serve the rest on the side.