- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup sugar
- 1 vanilla bean, split in half lengthwise, scraped inside
- 2/3 cup fresh ricotta cheese
- 1 1/4 teaspoons gelatin powder, softened in a bowl of tap water
- 1/2 cup heavy cream, whipped
- 2 tablespoons minced sweet preserved lemon peel
- 1 pound assorted fresh berries
- 2 cups fresh raspberry puree
- In a saucepan, combine the milk, heavy cream, and sugar.
- With a small, sharp knife, carefully split the vanilla bean in half lengthwise.
- With the knife tip, scrape the seeds from inside each half into the pan; add the pod halves, too.
- Bring to a boil over medium-high heat, stirring occasionally.
- Turn off the heat and whisk in the ricotta.
- Place a heatproof bowl inside a larger bowl filled with ice.
- Pour the hot mixture through a strainer into the bowl.
- Discard the vanilla bean halves.
- Drain the gelatin and slowly whisk it into the cooling mixture.
- Allow the mixture to cool to room temperature.
- Gently fold in the whipped cream.
- Lastly, fold in the minced Sweet Preserved Lemon Peel.
- In the bottoms of each of 8 chilled martini glasses, arrange 1/4 cup of mixed berries.
- Divide the panna cotta mixture evenly among the 8 glasses.
- Smooth the tops and chill in the refrigerator for at least 1 hour.
- Over the surface of each serving, pour about 2 ounces of the Fresh Raspberry Puree, covering the panna cotta completely.
- Refrigerate until the panna cottas are completely set, at least 1 hour more.
- Serve chilled.