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 available ingredients of each region, e.g. passion fruit panna cotta or mascapone 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’am 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 sheet (2g/ sheet) or 3 tsp gelatin powder
- Vanilla extract
How to Make Mascarpone Panna Cotta
Start by softening the gelatin. In a small bowl, sprinkle the gelatin over 3 tablespoons of cold water. 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 any). Whisk together until the sugar is well incorporated into the mixture and the mascarpone is smooth. Be sure to whisk well to prevent any lumps. Heat it over medium heat, be careful not to let it boil.
Add 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 just to fill a half or 2/3 the glass mold so that you will have the space for fruit sauce, in case you would like to eat directly in the glass mold.
Once cooled, cover each mold with plastic wrap and refrigerate. Allow them to set for at least 4 hours, but preferably overnight. The panna cotta should be firm to the touch but still jiggle slightly when moved.
Super easy isn’t it? Now prepare some fresh berries, fruit sauce or jam to eat with the creamy Mascarpone panna cotta. Some popular examples are Black cherry jam, passion fruit, rasberry coulis or fresh cherry, blueberry, strawberry and rasberry etc.
Unmolding and Serving the Mascarpone Panna Cotta
When you’re ready to serve, take the panna cotta out of the refrigerator. If you used a non-stick mold like silicone, you should be able to pop the panna cotta out easily. If you used ramekins or glass bowls, you might need to dip the bottom of the mold in warm water for a few seconds to help release the dessert. Be careful not to leave the mold in hot water for long time, as this could melt the panna cotta.
Place each unmolded panna cotta onto a serving plate. Spoon some of the fruit sauce over each panna cotta. Be sure to get some of the fruit pieces as well as the syrup. Serve immediately and enjoy the creamy, sweet delight of mascarpone panna cotta.
Or just simply eat your panna cotta in the glass mold by pouring some of the fruit sauce on top. Enjoy!
Mascarpone Panna Cotta
Incorporating Mascarpone into Panna Cotta not only enriches the flavor profile but also imparts a creamier, silkier texture.
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 sheet (2g/ sheet) or 3 tsp gelatin powder
- Vanilla extract
Instructions
- Step 1. First, soak a gelatin leaf in water for 10 minutes.
- Step 2. In a large bowl, combine the mascarpone cheese, sugar, and whipping cream and milk (if any). Whisk together until the sugar is well incorporated into the mixture and the mascarpone is smooth. Heat it over medium heat, be careful not to let it boil. Add soaked gelatin leaf to the pot, and stir constantly until everything is completely dissolved.
- Step 3. Allow the mixture to rest and cool down a bit before pouring it into glasses or molds. Once cooled, cover each mold with plastic wrap and refrigerate. Allow them to set for at least 4 hours, but preferably overnight. The panna cotta should be firm to the touch but still jiggle slightly when moved.
- Step 4. Prepare some fresh berries, fruit sauce or jam to eat with the creamy Mascarpone panna cotta. Some popular examples are Black cherry jam, passion fruit, rasberry coulis or fresh cherry, blueberry, strawberry and rasberry etc.
Nutrition Information:
Yield: 8 Serving Size: 100Amount Per Serving: Calories: 250Total Fat: 40gSaturated Fat: 15gTrans Fat: 7gCarbohydrates: 15gSugar: 12gProtein: 2g
