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Recipe: Truffle–Ricotta Panna Cotta with Lamb's Lettuce

Anna Mowry

Anna Mowry

September 18, 2012


Recipe for ricotta panna cotta, courtesy of the James Beard Foundation

We see a lot of chefs making panna cotta at the James Beard House. It's easy to see why: since the dish requires several hours of chilling in order for the gelatin to set, it's an obvious make-ahead dessert for a large crowd. At Sean Woods's recent Beard House event, he brought panna cotta over to the savory side, combining the requisite cream with a premium ricotta and some truffle oil. To offset the richness, Woods garnishes the starter with crisp lamb's lettuce and matchsticks of quick-pickled radishes.

Get the recipe here. 

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