Step 1

Sprinkle gelatine over 1/2 cup half-and-half in medium saucepan; let stand 5 min. or until softened. Stir in sugar, vanilla and remaining half-and-half; cook on low heat until gelatine is completely dissolved, stirring frequently. (Do not boil.)

Step 2

Place gelatine mixture into blender. Add ricotta; blend until smooth. Pour into 8 (6-oz.) custard cups sprayed with cooking spray. Refrigerate 2 hours or until firm.

Step 3

Blend berries in blender until smooth; spoon onto 8 dessert plates. Top with unmolded desserts.