dev.everybodylovesitalian.com
Recipes 

Thanksgiving Dessert Idea: Panna Cotta with Robiola Cheese and Mixed Berry Sauce

Frank Granieri

Thanksgiving Dessert Idea: Panna Cotta with Robiola Cheese and Mixed Berry Sauce

 Thanksgiving menu? Here a delicious and simple dessert idea that both adults and children will love!

INGREDIENTS

  • 5 oz Robiola cheese

  • 10.5 oz Greek yogurt

  • 5 oz sugar

  • 3 gelatin sheets

  • juice of two lemons

  • 5 oz wild berries

  • 3 tbs powdered sugar

  • chocolate flakes

YIELD 6/8 servings
TOTAL TIME 60 min.

We also call it “Cooked cream” but the original Italian name, Panna Cotta, sounds definitely better.

This popular Italian dessert hails from Piedmont, and it’s from the same region that the delicious Robiola cheese originates.

Give an American touch by adding a sweet berry sauce, and your Thanksgiving dessert is ready!

Instructions

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.

Our tip

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.