Light Mascarpone Panna Cotta Recipes

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.

CHAMBORD PANNA COTTA

Steps:

• Lightly coat 8 6oz ramekins with butter & set on a small baking sheet.
• Combine milk, cream, sugar, dissolved gelatin & Chambord in a saucepan and bring to a quick boil. Let cool to room temperature.
• Divide the mixture evenly among the prepared ramekins.
• Cover with plastic wrap & refrigerate until well chilled & firm, at least 6 hours.
• Up to 2 hours before serving, remove the ramekins from the refrigerator. Run a small kitchen towel under very hot water.
• Wring out excess water. Fold the hot towel in half & lay it on the counter. Place the ramekins on the towel to help release the bottoms.
• Carefully run a thin knife around the inside of each ramekin to losen the custard. Invert & unmold each custard onto a small, flat serving plate. Refrigerate until ready to serve.
• To serve, drizzle panna cotta with Chambord.

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.