MASCARPONE PANNA COTTA
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.
Provided by Ninna
Categories Gelatin
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 429.3, Fat 31.5, SaturatedFat 19.6, Cholesterol 111.6, Sodium 51.1, Carbohydrate 33.9, Fiber 1.8, Sugar 26.3, Protein 3.8
POLENTA WITH MASCARPONE
Provided by Food Network
Time 45m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large heavy-bottomed saucepan bring 5 cups water and salt to a boil then reduce to a bare simmer. Add polenta in a thin stream, stirring constantly; it will take about 10 minutes to add it all and will be fairly thick. Cook over low heat, 20 minutes, stirring constantly. Add melted butter, 4 tablespoons of the mascarpone, milk and nutmeg. Stir well.
- Pour hot polenta mixture into a very wide, warmed serving bowl. Top decoratively with mascarpone in 8 heaping spoonfuls. Serve immediately. Pass pepper mill and a bowl of extra mascarpone, if desired.
LIME MASCARPONE PANNA COTTA WITH RASPBERRIES
Steps:
- Combine 1/4 cup juice and peel in small saucepan; sprinkle gelatin over. Let stand 5 minutes. Add 1/4 cup cream to gelatin mixture; stir over low heat just until gelatin dissolves. Remove from heat.
- Whisk mascarpone and 1/2 cup sugar in medium bowl; gradually whisk in remaining 1 cup cream until smooth. Whisk gelatin mixture into cream mixture. Pour into 6 widemouthed Champagne glasses or small wineglasses. Chill until set, at least 4 hours or overnight.
- Stir remaining 2 tablespoons lime juice, 1/4 cup sugar, and butter in large skillet over medium-high heat until sugar dissolves, about 3 minutes. Cool 2 minutes. Fold in berries; spoon over desserts. Grate peel from 1 lime directly over desserts.
CREAMY MASCARPONE POLENTA
Provided by Molly O'Neill
Categories dinner, side dish
Time 1h10m
Yield Eight servings
Number Of Ingredients 5
Steps:
- Bring the water to a boil in a large saucepan. Add the salt. Whisking constantly, add the cornmeal in a very thin, steady stream. Turn the heat as low as possible. Cook for 1 hour, stirring vigorously every 10 minutes. Add the mascarpone and pepper and beat until smooth and creamy. Serve hot.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 10 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 711 milligrams, Sugar 2 grams
LIGHT MASCARPONE PANNA COTTA
This lighter version of a delicacy served at my favorite restaurant is the perfect ending to a rich meal.
Provided by Livelygirl
Categories Gelatin
Time 25m
Yield 6-8 panna cotta molds, 6-8 serving(s)
Number Of Ingredients 8
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.
MASCARPONE
Mascarpone cheese is great, but can be hard to find. Here's a simple recipe that you can use at home to make mascarpone. It isn't 100 percent authentic (authentic recipes use a bacterial culture), but it doesn't require any hard to find ingredients, either!
Provided by Mike Swieton
Time 4h15m
Yield 8
Number Of Ingredients 2
Steps:
- Pour cream into a metal bowl, and place over a pan of simmering water. Heat until warm. Stir in the cream of tartar, and continue to heat and stir until the temperature reaches 180 degrees F. Remove from the heat.
- Line a colander or strainer with cheesecloth, and place over a bowl. Paper towels also seem to work well. Pour the mixture into the strainer, and let it drain for several hours, or overnight in the refrigerator. Spoon the resulting cheese into a clean container and use within one week. Store in the refrigerator.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 2 g, Cholesterol 81.5 mg, Fat 22 g, Protein 1.2 g, SaturatedFat 13.7 g, Sodium 22.9 mg, Sugar 0.1 g
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- Remove all rose petals from the stem. In a small bowl, whisk 1 egg white and brush both sides of the petal with it. In another small bowl with 1 cup sugar, gently press the petal in and shake off any excess sugar. Place on a parchment lined baking rack and repeat until all rose petals are covered in sugar. Let the petals dry at room temperature or overnight. The rose petals should be dried and crispy with a nice coating of crystallized sugar.
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- Chill in the refrigerator for 2 hours or until set. Add some fresh raspberries and garnish each with a few candied roses petals, enjoy!
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