MASCARPONE PANNA COTTA
This is an adopted recipe originally posted by MeanChef. I have not made any changes to his recipe I will leave it exactly as he originally posted it. When I reviewed it in Sept '04 I mentioned that I doubled the recipe for a dinner party for 6. I used 3/4 cup capacity ramekins as suggested by Mean although the mixture only filled 6 not 8. I also used fresh strawberries and less sugar as the strawberries were naturally sweet. It is a beautiful dessert and enjoyed by all our guests. I found that I did need to dip them in hot water for a few seconds then run a knife around the edge before I could un-mould them safely.
Provided by Ninna
Categories Gelatin
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 429.3, Fat 31.5, SaturatedFat 19.6, Cholesterol 111.6, Sodium 51.1, Carbohydrate 33.9, Fiber 1.8, Sugar 26.3, Protein 3.8
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