Fresh Ricotta panna cotta wrapped in grilled zucchini to tomatoes and roasted lemon
Skill level: medium | Preparation time: 1 hour | Serves 4
1 1/3 cups fresh ricotta
2 medium zucchini
¾ cup heavy cream
1 pint of grape tomatoes
1/2 tsp. gelatin
5 basil leaves
extra virgin olive oil
In a small saucepot place the heavy cream with the grated nutmeg. When it comes to a boil add the gelatin and whisk until it is dissolved and incorporated into the cream. Set aside and allow to cool.
With a mandolin slicer slice the zucchini lengthwise. You are going to need a grill for the zucchini. If you cannot grill the zucchini you may turn your broiler on high. Place the zucchini drizzled with olive oil, salt and pepper on a baking sheet and broil them until they are beginning to char. Do this on one side only. Keep the broiler setting on your oven at 375 degrees. You will need the hot oven for the tomatoes.
Place the ricotta in the electric blender, season with salt and pepper. Turn the blender on and pour in the heavy cream and basil leaves. Blend for a couple of minutes until incorporated and smooth. If you have a hand blender, you can use it instead of the electric blender. Place the ricotta into aluminum ramekins and cool in the refrigerator. Allow to set for two hours.
Cut your grape tomatoes in half and the lemons into 8 pieces, removing the seeds. Place the tomatoes and the lemon in a baking sheet. Season with olive oil, salt and pepper and place in the oven for 10 minutes. The tomatoes and lemon should begin to caramelize. Once your fruit is nice and golden remove from the oven.
Loosen the ramekins with a small knife or by dipping into a bowl of hot water. Place two slices of zucchini on a plate side by side slightly overlapping. Place one ricotta on top and wrap the zucchini around the ricotta. Place the tomatoes and lemons on top of the ricotta to serve.
Recipe courtesy of Chef Giancarla Bodoni from www.monteverdituscany.com