Pour ¼ cup cold water into a small saucepan and sprinkle gelatin evenly over; let sit 10 minutes to soften.
Meanwhile, coat a 9"-diameter pie or cake pan with a thin film of oil; set aside. Combine ricotta, powdered sugar, vanilla, salt, and 1 cup half-and-half in a food processor.
When gelatin is softened, add remaining ½ cup half-and-half to saucepan and set over low heat. Cook, stirring with a heatproof spatula, until gelatin is completely dissolved (do not let mixture boil). Scrape mixture into food processor and process until completely smooth, about 30 seconds. Pour into prepared pan and chill until set, at least 4 hours (cover loosely with plastic wrap after 1 hour).
Run a butter knife or small offset spatula around sides of panna cotta to loosen the edge and break the suction.
Fill a baking dish or similar vessel with hot water. Lower the bottom of mold into water 5 seconds, then lift it back out.
Press a serving plate firmly over top. Quickly invert it in one motion; set plate down. Use knife or spatula to gently lift up mold.
Top with necatarines (or other fruit), Drizzle with honey and oil
Panna cotta (without nectarines, honey, oil) can be made 2 days ahead. Keep chilled.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (2541g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 2630 (80%)|
|Amt Per Serving||% DV|
|Total Fat 292.2g||390 %|
|Saturated Fat 181.9g||909 %|
|Monounsaturated Fat 84.4g|
|Polyunsanturated Fat 10.9g|
|Cholesterol 940.2mg||289 %|
|Sodium 1041.8mg||36 %|
|Potassium 3303.3mg||87 %|
|Total Carbohydrate 109.3g||32 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 109.3g|
|Protein 75.2g||107 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3303
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