Mascarponepannacotta Recipes

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MASCARPONE



Mascarpone image

Mascarpone cheese is great, but can be hard to find. Here's a simple recipe that you can use at home to make mascarpone. It isn't 100 percent authentic (authentic recipes use a bacterial culture), but it doesn't require any hard to find ingredients, either!

Provided by Mike Swieton

Time 4h15m

Yield 8

Number Of Ingredients 2

1 pint heavy cream
1 ½ teaspoons cream of tartar

Steps:

  • Pour cream into a metal bowl, and place over a pan of simmering water. Heat until warm. Stir in the cream of tartar, and continue to heat and stir until the temperature reaches 180 degrees F. Remove from the heat.
  • Line a colander or strainer with cheesecloth, and place over a bowl. Paper towels also seem to work well. Pour the mixture into the strainer, and let it drain for several hours, or overnight in the refrigerator. Spoon the resulting cheese into a clean container and use within one week. Store in the refrigerator.

Nutrition Facts : Calories 206.7 calories, Carbohydrate 2 g, Cholesterol 81.5 mg, Fat 22 g, Protein 1.2 g, SaturatedFat 13.7 g, Sodium 22.9 mg, Sugar 0.1 g

MASCARPONE PANNA COTTA



Mascarpone Panna Cotta image

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

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.

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

POLENTA WITH MASCARPONE



Polenta with Mascarpone image

Provided by Food Network

Time 45m

Yield 8 servings.

Number Of Ingredients 7

2 teaspoons salt
1 1/3 cups coarse-grained polenta
2 tablespoons unsalted butter, melted
3/4 cup mascarpone, softened to room temperature (18 ounces), more if desired
1 cup milk, warmed
Pinch freshly grated nutmeg
Pepper Mill

Steps:

  • In a large heavy-bottomed saucepan bring 5 cups water and salt to a boil then reduce to a bare simmer. Add polenta in a thin stream, stirring constantly; it will take about 10 minutes to add it all and will be fairly thick. Cook over low heat, 20 minutes, stirring constantly. Add melted butter, 4 tablespoons of the mascarpone, milk and nutmeg. Stir well.
  • Pour hot polenta mixture into a very wide, warmed serving bowl. Top decoratively with mascarpone in 8 heaping spoonfuls. Serve immediately. Pass pepper mill and a bowl of extra mascarpone, if desired.

LIGHT MASCARPONE PANNA COTTA



Light Mascarpone Panna Cotta image

This lighter version of a delicacy served at my favorite restaurant is the perfect ending to a rich meal.

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



Lime Mascarpone Panna Cotta with Raspberries image

Provided by Bon Appétit Test Kitchen

Categories     Citrus     Dairy     Fruit     Raspberry     Summer     Bon Appétit

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.

CREAMY MASCARPONE POLENTA



Creamy Mascarpone Polenta image

Provided by Molly O'Neill

Categories     dinner, side dish

Time 1h10m

Yield Eight servings

Number Of Ingredients 5

8 cups water
4 teaspoons kosher salt
2 cups yellow cornmeal
1 cup mascarpone cheese
Freshly ground pepper to taste

Steps:

  • Bring the water to a boil in a large saucepan. Add the salt. Whisking constantly, add the cornmeal in a very thin, steady stream. Turn the heat as low as possible. Cook for 1 hour, stirring vigorously every 10 minutes. Add the mascarpone and pepper and beat until smooth and creamy. Serve hot.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 10 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 711 milligrams, Sugar 2 grams

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