Mascarpone Panna Cotta

Total Time
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.

Ingredients Nutrition


  1. Place mixed berries in a small bowl and crush slightly with the back of spoon.
  2. Stir in 3 tablespoons sugar.
  3. Cover with plastic wrap and set aside.
  4. Spray four 3/4 cup ramekins with cooking spray.
  5. In a small bowl, pour 1 tablespoon milk.
  6. Sprinkle gelatin over and allow it to soften (10 minutes).
  7. Meanwhile, combine cream, 1/3 cup milk, vanilla, and 1/4 cup sugar in a saucepan.
  8. Bring to a boil over medium high heat, stirring often.
  9. Remove from heat, add gelatin mixture and stir until melted.
  10. Let the mixture cool slightly down to a warm temperature.
  11. In a medium sized bowl, whisk together mascarpone cheese and sour cream until smooth.
  12. Slowly add the now warm cream mixture into the bowl, whisking constantly.
  13. Pour mixture into prepared ramekins.
  14. 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.
  15. If that doesn't work, dip the bottom of the ramekin in hot water for a few seconds.
  16. Invert ramekin onto a plate.
  17. Spoon berry sauce over panna cotta.
  18. Serve.


Most Helpful

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!

Bek Brumby August 26, 2003

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.

Teapirate April 11, 2010

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.

Citruholic June 24, 2009

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