Best Light Mascarpone Panna Cotta Recipes

Light Mascarpone Panna Cotta image

Provided by Livelygirl

Categories Gelatin

Time 25m

Yield 6-8 panna cotta molds, 6-8 serving(s)

Number Of Ingredients 8

3 teaspoons gelatin
3 tablespoons nonfat milk
2/3 cup nonfat milk
2 1/2 cups fat-free half-and-half
1/2 cup sugar
2 vanilla beans (or 2 tsp vanilla bean paste)
1/2 cup mascarpone cheese
1/2 cup fat free sour cream or 1/2 cup nonfat plain yogurt

Steps:

Sprinkle the gelatin over the 4 Tbsp milk and let sit for 15 minutes to soften.
In a saucepan, stir the milk, half and half, sugar, and vanilla bean over medium heat until it just starts to boil. Remove from heat.
In a large bowl, whisk together the mascarpone and the yogurt/sour cream
until smooth.
Stir the gelatin into the heated milk mixture and stir well for at least 2 minutes or until bits of gelatin are no longer visible.
Pour the mixture through a strained into the mascarpone mixture to remove any bits of hard gelatin.
Grease 6-8 custard cups and pour the panna cotta into each mold. Chill overnight. Serve inverted onto a plate with a fruit or chocolate garnish.

Lime Mascarpone Panna Cotta with Raspberries image

Provided by Bon Appétit Test Kitchen

Number Of Ingredients 9

6 tablespoons fresh lime juice, divided
1 1/2 teaspoons grated lime peel
1 teaspoon unflavored gelatin
1 1/4 cups whipping cream, divided
1/2 cup mascarpone cheese or cream cheese
3/4 cup sugar, divided
1 tablespoon butter
1 1/2 6-ounce containers raspberries (about 2 cups)
1 lime

Steps:

Combine 1/4 cup juice and peel in small saucepan; sprinkle gelatin over. Let stand 5 minutes. Add 1/4 cup cream to gelatin mixture; stir over low heat just until gelatin dissolves. Remove from heat.
Whisk mascarpone and 1/2 cup sugar in medium bowl; gradually whisk in remaining 1 cup cream until smooth. Whisk gelatin mixture into cream mixture. Pour into 6 widemouthed Champagne glasses or small wineglasses. Chill until set, at least 4 hours or overnight.
Stir remaining 2 tablespoons lime juice, 1/4 cup sugar, and butter in large skillet over medium-high heat until sugar dissolves, about 3 minutes. Cool 2 minutes. Fold in berries; spoon over desserts. Grate peel from 1 lime directly over desserts.

Mascarpone Panna Cotta image

Provided by Ninna

Categories Gelatin

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

12 ounces frozen strawberries, thawed and drained
3 tablespoons sugar
vegetable oil cooking spray
1 tablespoon milk
1 1/4 teaspoons unflavored gelatin
1 1/4 cups whipping cream
1/3 cup milk
1 tablespoon vanilla
1/4 cup sugar
1/4 cup mascarpone cheese
1/4 cup sour cream

Steps:

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 slightly down to a warm temperature.
In a medium sized bowl, whisk together mascarpone cheese and sour cream until smooth.
Slowly add the now warm 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 doesn't 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.