Mascarpone panna cotta recipe

Panna Cotta, an Italian dessert, is a sweet delight savored worldwide for its creaminess and simplicity. The traditional version is a blend of sugar, cream, and gelatin, set into a mold and then chilled until firm, served with a fruit sauce or a caramel drizzle for extra flavor. Nowadays, panna cotta is adjusted a lot based on the available ingredients of each region, e.g., passion fruit panna cotta or mascarpone panna cotta. Let me introduce my mascarpone panna cotta recipe with a little mascarpone and whipping cream left in the fridge after I made a cherry cheesecake.

The Use of Mascarpone in the Recipe

In this version of Panna Cotta, I’m introducing Mascarpone cheese to the traditional recipe. Mascarpone, another Italian culinary gem, is a rich, creamy cheese, somewhat akin to cream cheese but smoother and milder. Its velvety texture and subtle sweetness make it an excellent ingredient for desserts. Incorporating Mascarpone into Panna Cotta or Mousse not only enriches the flavor profile but also imparts a creamier, silkier texture. So, let’s dive into the steps of making this delightful Mascarpone Panna Cotta.

Ingredients

To make 8 portions of mascarpone panna cotta, follow this list of ingredients:

• 200 ml (1 cup) mascarpone cheese
• 600ml (3/4 cup) whipping cream or 400ml (1/2 cup) whipping cream and 200ml milk
• 100g (1/2 cup) sugar
• 6 gelatin sheets (2g/ sheet) or 3 tsp gelatin powder
• Vanilla extract

How to Make Mascarpone Panna Cotta

• Start by softening the gelatin. In a small bowl, soak the gelatin in a few tablespoons of cold water (ensure the quantity of water is enough to cover the gelatin sheets or powder). Allow it to sit for about 5-10 minutes. This process is known as ‘blooming’ the gelatin, which ensures it dissolves evenly when mixed with the warm cream mixture.

• In a pot, combine the mascarpone cheese, sugar, and whipping cream (and milk, if using). Whisk together until the sugar is well incorporated and the mascarpone is smooth, ensuring to whisk thoroughly to prevent any lumps. Heat the mixture over medium heat, being careful not to let it boil.

• Add a soaked gelatin leaf to the pot and stir constantly until everything is completely dissolved. Allow the mixture to rest and cool down a bit before pouring it into glasses or molds. Remember to fill only half or 2/3 of the glass mold so that you will have space for fruit sauce, in case you would like to eat directly from the glass mold.

• Once cooled, cover each mold with plastic wrap and refrigerate. Allow them to set for at least 4 hours, preferably overnight. The panna cotta should be firm to the touch but still have a slight jiggle when moved.

Super easy, isn’t it? Now, prepare some fresh berries, fruit sauce, or jam to enjoy with the creamy Mascarpone panna cotta. Some popular options include Black cherry jam, passion fruit, raspberry coulis, or fresh cherries, blueberries, strawberries, and raspberries…

Unmolding and Serving the Mascarpone Panna Cotta

When you’re ready to serve, remove the panna cotta from the refrigerator. If you used a non-stick mold like silicone, it should pop out easily. However, if you used ramekins or glass bowls, you may need to briefly dip the bottom of the mold in warm water for a few seconds to help release the dessert. Be cautious not to leave the mold in hot water for an extended period, as this could cause the panna cotta to melt.

Place each unmolded panna cotta onto a serving plate. Spoon a generous portion of the fruit sauce over each panna cotta, making sure to include some of the fruit pieces along with the syrup. Serve immediately and savor the creamy, sweet delight of mascarpone panna cotta.

Alternatively, you can simply enjoy your panna cotta in the glass mold by pouring some of the fruit sauce on top. Enjoy!