Prep. time: 5 minutes
Cooking time: 3 minutes
Cooling time: 2 hours 

Chef's tip
You can substitute agar agar for the gelatin (4 g is enough to set the cream). 

Tip from Casa Azzurra (ricotta distributor)
This is a classic dessert revisited with the lightness of ricotta. Citrus is an essential in Italian recipes, particularly in Sicilian dishes. 

Panna cotta

1. Wash and zest the oranges.
2. Bring the 100 ml cream to a boil.
3. Immerse the gelatin leaves in a bowl of cold water to soften them, then drain. Combine them with the hot cream, then transfer to a bowl.
4. Add the remaining cream, orange zest, ricotta and sugar. Mix well.
5. Pour the mixture into 6 glass dishes and refrigerate for at least 2 hours.

Garnish

1. Peel the oranges, removing all the pith, and cut out the segments.
2. Bring the water and honey to a boil. Reduce until syrupy.
3. Combine the syrup with the orange segments; refrigerate.
4. Just before serving, place a few orange segments into the glass dishes of panna cotta.