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Marscapone Panna Cotta

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.

marscapone%20panna%20cotta.jpg

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.

Comments (8)

nancyhol:

Gee, that looks good! Would homemade marscapone work with this recipe? That is our cheesemakers assignment for next week, and I've been trying to think of a way to use it.

sandrac:

Palma, this looks lovely. I use Letizia's panna cotta recipe, which substitutes some milk for some of the cream. It's delicious -- but this looks decadent! Yum!

Palma:

Nancy, I'm sure you could use the homemade marscapone for this. Another great way to use it is a large serving spoon full with zest from two lemons, a squeeze of lemon juice, and 8 oz. pasta. Stir and top with parm. Perfect lemon pasta! We make it all the time. Add some grated raw zucchini if you like!

Palma-This looks really good. I also need to make the homemade mascarpone, so I'm glad to see the recipe you shared with Nancy-that sounds really good. I was going to make the mascarpone twice-once for a tiramisu for my husband to take to work, and once for a tart(any tart crust, then mix the mascarpone with sugar, lemon zest and juice, then stir whipped cream into it. Spread in crust and top with fresh fruit.) for some friends coming to dinner Wed. night. But maybe I'll have to make this instead of the tart.

Palma:

Cindy, they all sound good. You can't go wrong with marscapone!

Thanks Palma-just in time for my first panna cotta experiment!

I've never cooked with marscapone before. I love panna cotta! This recipe looks deelish!!

theresa:

your recipe for pannacotta using mascapone sounds yummy. How do you make mascapone. Would love the recipe
theresa
.

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