Olive Oil and Lemon Panna Cotta with Prosciutto

Celebrate the freshness of the season with this vibrant Orange, Fennel, and Prosciutto Salad, perfect for a sunny afternoon lunch or a light dinner gathering. The citrusy sweetness of oranges, paired with the delicate saltiness of Principe Prosciutto di San Daniele, creates a delightful balance of flavors. Serve this refreshing salad with a chilled glass of Sauvignon Blanc to complement its brightness and elevate your dining experience. Please note this recipe requires 4 hours of refrigeration before serving.

Prep Time

15 min

Cook Time

6 min

Serves

4 Ingredients

1 tablespoon cold water

2 teaspoons unflavored powdered gelatin

1 1/2 cups heavy cream

1/2 cup sugar

2 tablespoons lemon zest, plus more for garnish

1 teaspoon pure vanilla extract

2 tablespoons extra-virgin olive oil, plus more for serving

1 1/2 cups buttermilk

1 (14-ounce) package honeycomb, cut into 1/2-inch pieces

8 ounces sliced Principe Prosciutto di San Daniele

1/4 cup shelled pistachios, chopped

Made With

Principe Prosciutto di San Daniele

Learn More

Olive Oil and Lemon Panna Cotta with Prosciutto

Prep Time

15 min

Cook Time

6 min

Serves

4 Made With

Principe Prosciutto di San Daniele

Learn More

Ingredients

1 tablespoon cold water

2 teaspoons unflavored powdered gelatin

1 1/2 cups heavy cream

1/2 cup sugar

2 tablespoons lemon zest, plus more for garnish

1 teaspoon pure vanilla extract

2 tablespoons extra-virgin olive oil, plus more for serving

1 1/2 cups buttermilk

1 (14-ounce) package honeycomb, cut into 1/2-inch pieces

8 ounces sliced Principe Prosciutto di San Daniele

1/4 cup shelled pistachios, chopped

How To Make

Mix water and gelatin together in a small bowl until combined. Let stand for 1 minute until softened. Combine heavy cream, sugar, lemon zest and vanilla in a small saucepan over medium heat. Simmer, stirring constantly, until sugar dissolves, about 4 to 6 minutes. Remove from heat. Stir in gelatin until dissolved. Whisk in buttermilk and olive oil until combined.

Divide cream mixture between 4 cocktail glasses. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, until set.

Top each panna cotta with honeycomb, prosciutto, additional lemon zest and pistachios. Drizzle with additional olive oil and serve.

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