Angel Food Cake Bites With Ricotta Panna Cotta

Angel Food Cake Sandwiches_2

I feel like I had my big girl panties on when creating my Angel Food Cake Bites filled with strawberry and ricotta panna cotta. I decided to make sandwiches because they are small and cute. You can serve them at a party for both adults and kids. Even though it took a little time, it was worth it as they are pretty and yummy! Not a fan of heavy desserts? Neither am I. These bites are light and won’t leave you feeling like you have to roll out of your kitchen.

Let’s get started…

First, you need to make the “buns” for these bites – the Angel Food Cake

I used Martha Stewart’s recipe because… Martha Stewart. As you may know in baking, precision is important. Make sure your egg whites are at room temperature (~30 mins out of the fridge) and don’t over beat them – this can cause deflation of the cake. Learn from the pro, non-baker that I am ;) If you want bites like these, remember to use a muffin pan – not  an angel food cake pan!

Once your batter is complete, dust off your muffin tin and grab a stick of butter. Butter each bin well to prevent sticking. Then fill each bin about 3/4 of the way with the cake batter. Pop it in the oven for 40 minutes and move on to the next step.

Second step – the Ricotta Panna Cotta

The base for this recipe is from Giada De Laurentiis, but I made a couple of substitutions. The major one being my recipe includes ricotta cheese.

  • 1 cup of milk (preferably whole, but I used low fat)
  • 1 cup of ricotta cheese
  • 1/3 cup of buckwheat honey (regular honey is fine)
  • 1 tablespoon of unflavored powdered gelatin
  • 1 tablespoon of raw sugar
  • A pinch of salt

In a small bowl, pour in the milk. Add the gelatin and let it sit for 5 minutes. Now add the milk and gelatin to a saucepan and warm it up over medium heat.  Add the ricotta cheese, sugar, salt, and honey. Stir and heat until the sugar dissolves. Remove the saucepan from the heat. Pour it in a large bowl and refrigerate for two hours. This allotted time allows the panna cotta to gelatinize just enough so you have a sauce that’s not too watery.

Third step – Making the Bites

Remove the angel food cake muffins from their bins. Use a plastic knife along the edges of the bin to remove each one, if necessary. Then cut each muffin in half. Slice up a few strawberries and include the one or two slices in each bottom half. Top the strawberries with the panna cotta and top with the other half of the angel food cake for your complete sandwich. Place them on a pretty platter and enjoy!

35 thoughts on “Angel Food Cake Bites With Ricotta Panna Cotta”

  1. This is the second time within a couple days I’ve seen something beautiful made with angel food cake. I feel like the universe is telling me something. I’ve made sure to pin this. :)

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