Top-ranked recipe named "Mascarpone Panna Cotta!!!"
Try this Mascarpone Panna Cotta!!! recipe, or contribute your own. "Desserts" and "Cheese" are two tags used to describe Mascarpone Panna Cotta!!!.
"Very easy to do and great texture, softer and creamier than usual recipe with just cream and gelatin."
12 oz frozen mixed berries, : thawed and drained 3 tb sugar : vegetable cooking spray 1 tb milk 1 1/4 ts unflavored gelatin 1 1/4 c whipping cream 1/3 c milk 1 tb vanilla 1/4 c sugar 1/4 c mascarpone cheese 1/4 c sour cream Chilling time:3-12 hours Comments Panna cotta is an Italian dessert that literally means "cooked cream", which is usually what the traditional recipe consists of. I took some creative liberties and added mascarpone and sour cream. Directions Place mixed berries in a small bowl and crush slightly with the back of spoon. Stir in 3 tablespoons sugar. Cover with plastic wrap and set aside. Spray four 3/4 cup ramekins with cooking spray. In a small bowl, pour 1 tablespoon milk. Sprinkle gelatin over and allow it to soften (10 minutes). Meanwhile, combine cream, 1/3 cup milk, vanilla, and 1/4 cup sugar in a saucepan. Bring to a boil over medium high heat, stirring often. Remove from heat, add gelatin mixture and stir until melted. Let the mixture cool. In a medium sized bowl, whisk together mascarpone cheese and sour cream until smooth. Slowly add the hot cream mixture into the bowl, whisking constantly. Pour mixture into prepared ramekins. Chill until cold and set (at least 3 hours and up to 12) Run a small knife around the edge of the ramekins to loosen the panna cotta. If that doesnt work, dip the bottom of the ramekin in hot water for a few seconds. Invert ramekin onto a plate. Spoon berry sauce over panna cotta. Serve. Walt MM Posted to MM-Recipes Digest V3 #250 Date: Thu, 12 Sep 1996 21:20:14 -0400 From: Walt Gray
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Leia702 3 years agoPerfect texture with the addition of mascarpone.
Leia702 3 years agoVery easy to do and great texture, softer and creamier than usual recipe with just cream and gelatin.