After tasting panna cotta that contained marscapone, and experiencing the fabulous creamy texture, I decided to try my own version. Here is what I came up with.
1 cup whole milk
1 envelope unflavored powdered gelatin
2 c. heavy cream
8 oz marscapone, softened to room temp
1/3 cup honey
1 T. sugar
pinch of salt
Place milk in medium saucepan. Sprinkle gelatin over top and let stand for 5 minutes to soften. Stir over medium heat until gelatin dissolves, but do not let the milk boil. Remove from heat and stir in cream, honey, salt, sugar, and marscapone. Stir this mixture over medium heat until all ingredients are smooth (about 2 minutes). Remove from heat and let mixture cool slightly (5 minutes). Pour into ramekins, custard cups, or wine/martini glasses and refrigerate. Can be made up to 2 days ahead. Makes 6.
If using ramekins or custard cups, to unmold, fill sink with 2-3 inches of very hot water. Run a sharp thin knife blade around edges of panna cotta. Place ramekins (one at a time) in water, being careful not to get custard wet for about a minute. Place upside-down on serving plate, tap bottom, and unmold.
Serve with berries, caramel sauce, or any fruit sauce. My photo shows lilikoi (passion fruit) curd and blackberries.