• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Mascarpone Panna Cotta!!!

  • Recipe Submitted by on

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


Recipe via Meal-Master (tm) v8.05

Title: Mascarpone Torte with Espresso Sauce
Categories: Dessert
Yield: 12 Servings

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
1 1/2 c Chilled whipping cream

1/4 c Hot strong espresso coffee
3 tb Sugar
1 c Chilled whipping cream;
-beaten to stiff peaks
Garnish: unsweetened cocoa

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

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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