Side Pannel
Mascarpone Panna Cotta!!!
Mascarpone Panna Cotta!!!
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts, Italian, Cheese
Ingredients List
- 12 oz frozen mixed berries,
- : thawed and drained
- 3 tb sugar
- : vegetable cooking spray
- 1 tb milk
- 1 1/4 ts unflavored gelatin
- 1 1/4 c whipping cream
- 1/3 c milk
- 1 tb vanilla
- 1/4 c sugar
- 1/4 c mascarpone cheese
- 1/4 c sour cream
- Chilling time:3-12 hours
- Comments Panna cotta is an Italian dessert that literally means
- "cooked cream", which is usually what the traditional recipe consists
- of. I took some creative liberties and added mascarpone and sour
- cream.
- Directions 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. In a medium
- sized bowl, whisk together mascarpone cheese and sour cream until
- smooth. Slowly add the hot 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. Walt
- MM
- Posted to MM-Recipes Digest V3 #250
- Date: Thu, 12 Sep 1996 21:20:14 -0400
- From: Walt Gray
Directions
Recipe via Meal-Master (tm) v8.05
Title: Mascarpone Torte with Espresso Sauce
Categories: Dessert
Yield: 12 Servings
TORTE
1 1/2"-thick layer classic
-genoise -or-
1 9" diameter sponge cake
1/4 c Hot strong espresso coffee
-with some added rum
2 tb Sugar
9 Egg yolks
1 c Sugar
1 1/2 lb Masarpone cheese (an italian
-cream cheese); at room
-temperature
1 1/2 c Chilled whipping cream
ESPRESSO SAUCE
1/4 c Hot strong espresso coffee
3 tb Sugar
1 c Chilled whipping cream;
-beaten to stiff peaks
Garnish: unsweetened cocoa
-powder
ESPRESSO SAUCE: Combine coffee and sugar. Bead whipping cream until stiff
peaks form; fold into coffee/sugar mixture.
Line bottom of a 9" springform pan w/ 2 1/2" up the sides with genoise
layer.
Combine espresso and 2 Tblsp sugar in small bowl. Stir until sugar
dissolves. Cool. Brush over genoise. Do not drench the genoise/sponge
layer! Combine yolks & 1c sugar in large metal bowl. Set over a pan of
simmering water, and whisk until just warm to the touch, about 3 minutes.
Remove & using a mixer, beat yolks until pale yellow and tripled in volume,
about 5 minutes. Fold in mascarpone cheese. Whip cream to stiff peaks in
another bowl. Gently fold into yolk mixture. Pour over genoise that has
been brushed with the espresso, & smooth the top. Cover with plastic wrap,
freeze until firm, about 6-8 hours.
Repeat the layers until you have a layer of (starting on the bottom when
plated) geniose, cheese, genoise, cheese
Soften in referigartor for 30 minutes to release the sides. Sift cocoa on
the top and serve.
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