Prep 20 mins
Cook 0 mins
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.
- 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.
This was just sooo delicious - not having had "panna cotta" before I wasn't really sure what this would be like but it is really yummy. As this was part of a dessert buffet, rather than use ramekins I just poured the mixture into muffin tray. Once it had set I put all on plate and spooned the sauce over the top - dessert went very quickly!
I've only recently started eating Panna Cotta, and decided to prepare it for an anniversary date. It was very excellent and very well received. I added the paste of one vanilla bean to the recipe, and my inexperience with gelatin gave it a few extra lumps. My small ramekins gave me four servings, and it turned out to be best after 24 hours in the fridge. For a topping I used mixed berries with honey, a tablespoon of lemon juice, a splash of balsamic vinegar, and three minutes over low heat.
I'm giving this five stars because it came out exactly as described. Texture was perfect. However, I do feel it could benefit from a little more flavoring. I did use the highest quality vanilla extract, but it just wasn't enough. I'll make it again, but I'll bump up the flavor intensity of the Panna Cotta next time.