Light Mascarpone Panna Cotta Recipes

PANNA COTTA

Steps:

• Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
• In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
• Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

MASCARPONE PANNA COTTA

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.

VANILLA PANNA COTTAS

Steps:

• Place 1/4 cup cold water in a small bowl; sprinkle with gelatin. Set aside to soften, 5 to 10 minutes.
• Meanwhile, in a medium saucepan, combine half-and-half, sugar, and a pinch of salt. Bring to a boil; remove from heat. Add vanilla and softened gelatin mixture; stir until dissolved.
• Divide mixture among six 6-ounce ramekins. Chill, covered with plastic wrap, until firm, at least 4 hours and up to 3 days.
• To serve, run a small knife around the edge of each panna cotta to loosen, then carefully dip bottom of ramekin in hot water for a few seconds. Invert ramekin onto a small plate; holding both tightly, shake firmly to release panna cotta onto plate. Drizzle each panna cotta with maple syrup, if desired.

LIME MASCARPONE PANNA COTTA WITH RASPBERRIES

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.

LIGHT MASCARPONE PANNA COTTA

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.