Panna Cotta with Lakin’s Gorges Ricotta and Strawberry

Ingredients:

1 envelope gelatin

1.25 cup milk

1/3 cup sugar

¾ lb Lakin’s Gorges Ricotta

1/2 tsp vanilla

1/2 cup strawberries, pureed

1. Lightly grease 6 ramekins

2. Put 1/4 cup of milk in a saucepan and sprinkle gelatin on the surface to dissolve, about 1 minute.

3. Add remaining milk and the sugar and heat over low heat until sugar is dissolved.

4. Place milk mixture and ricotta in the blender until smooth. Add vanilla.

5. Mix 1/2 cup of ricotta mixture with pureed strawberries.

6. Distribute ricotta mixture evenly between the ramekins. Top with the strawberry mixture.

7. Cool until firm, at least 4 hours.

To remove, either run a thin blade around the outside to loosen, or place the ramekins briefly in warm water to loosen, then upend onto the plate.