Mascarpone Panna Cotta, a rich and creamy panna cotta recipe.
- 1 x 400 g (14 oz) punnet of fresh strawberries (frozen will work too)
- 100 g (3.5 oz) sugar
- juice of half a lemon
- 400 ml (1 and two thirds cup) double cream
- 400 ml (1 and two thirds cup) mascarpone
- 2 tsp gelatine powder
- 1 tsp vanilla paste
- 120 g (4 and one fifth oz) caster sugar
- Pour 150ml of the double cream in a wide, shallow dish and scatter the gelatine all over and leave to soak for 15 minutes.
- Combine the rest of the cream and sugar in a saucepan and heat gently and bring to boil. Keep an eye on it as it will suddenly rush up!
- Take off the heat and add the soaked gelatine and stir.
- Add the mascarpone and vanilla paste and whisk the whole mixture for about a minute to combine thoroughly.
- You should get a smooth mixture just like homemade custard. Strain if necessary but I don’t think you’ll need to.
- Rinse and chop strawberries in half or quarters, place in a pan, add sugar & lemon juice and simmer everything for about 10 minutes.
- We won’t be straining the fruit as we’re not after coulis, we’re using the fruit pieces too.
- Take 4 tall wine or champagne glasses and fill them to about 1 inch from the top.
- Drop about 2 tsp of the fruit into each glass.
- Using the back of a spoon, go right down in the glass and make circles the size of the glass but not quite touching the edge, while slowly moving to the top of the glass. You can repeat this a few times if you’re not getting enough swirl.
- That’s it for now. Place in the fridge for at least 6 hours, or overnight. Keep the rest of the fruit, covered, in the fridge.
- Just before serving, top with the remaining fruit sauce and decorate as wished. Mint leaves are always a good contrast. In this picture, I’ve got borage flowers and mint.
Needs 6 hours of chilling time.
Can be made 2 days ahead but the stewed fruit will only last a day. You can always make the fruit fresh on the day you’re serving, as it’s a 15 minute job.
- Category: Dessert
- Cuisine: Italian