Thanksgiving Dessert Idea: Panna Cotta with Robiola Cheese and Mixed Berry Sauce
Are you thinking of the next Thanksgiving menu? Here a delicious and simple dessert idea that both adults and children will love!
How to Make Panna Cotta with Robiola Cheese
- Whisk the Robiola cheese and the yogurt in a bowl to reduce them to a thick, compact cream.
- Add the sugar and stir until it is fully incorporated into the mixture.
- Meanwhile, put the gelatin in cold water to soften.
- After fifteen minutes, squeeze the juice of one lemon and heat half of it on fire.
- Dissolve the gelatin in the warm lemon juice and when it will be perfectly melt add the liquid to the Robiola and yogurt cream.
- Pour the cream in single-dose containers such as ramekins or custard cups and put them to cool in the refrigerator for at least 3-4 hours.
- When ready to serve, put the berries into a saucepan with the remaining lemon juice and a tablespoon of sugar.
- Put the saucepan over medium heat for a few minutes always stirring, until you get a thickish sauce.
- Serve then the panna cotta with the berry sauce and chocolate chips. If you don't have much time, replace the berry sauce with a spoon of mixed berry organic jam.
To remove the panna cotta from the aluminum molds, it is advisable to dip them for a few seconds in a container with boiling water: the thermal shock will facilitate the separation of the dessert from the mold.
More Sweet Robiola Chees Recipes
Robiola is a fresh cheese mostly used in first course recipes like lasagna or risotto, but you can also make desserts with Robiola cheese. For example, you can prepare a cheesecake using a mixture of Robiola and a cream cheese like ricotta.
To complete your menu, read out more Thanksgiving recipes on Sensibus.