Light Mascarpone Panna Cotta Food

MASCARPONE PANNA COTTA

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.

LIGHT MASCARPONE PANNA COTTA

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.

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.