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Mascarpone Panna Cotta

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“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.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place mixed berries in a small bowl and crush slightly with the back of spoon.
  2. Stir in 3 tablespoons sugar.
  3. Cover with plastic wrap and set aside.
  4. Spray four 3/4 cup ramekins with cooking spray.
  5. In a small bowl, pour 1 tablespoon milk.
  6. Sprinkle gelatin over and allow it to soften (10 minutes).
  7. Meanwhile, combine cream, 1/3 cup milk, vanilla, and 1/4 cup sugar in a saucepan.
  8. Bring to a boil over medium high heat, stirring often.
  9. Remove from heat, add gelatin mixture and stir until melted.
  10. Let the mixture cool slightly down to a warm temperature.
  11. In a medium sized bowl, whisk together mascarpone cheese and sour cream until smooth.
  12. Slowly add the now warm cream mixture into the bowl, whisking constantly.
  13. Pour mixture into prepared ramekins.
  14. 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.
  15. If that doesn't work, dip the bottom of the ramekin in hot water for a few seconds.
  16. Invert ramekin onto a plate.
  17. Spoon berry sauce over panna cotta.
  18. Serve.

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