Mascarpone Panna Cotta
Mascarpone Panna Cotta with Fresh Raspberries and pistachio shortbread cookies
Yield 4 servings
Ingredients:
1 ¼ tsp unflavored gelatin
1 1/4th C heavy cream
1/3rd C milk
1 Tablespoon good quality vanilla extract
¼ C sugar
Pinch of Salt
½ C Mascarpone Cheese
1) In a small bowl, sprinkle gelatin over 1 Tablespoon cold milk and allow to soften for give minutes
2) In a small sauce pan, combine heavy cream, milk, sugar and salt to a boil, being careful not to allow liquid to boil over.
3) Remove liquid from heat, stir in softened gelatin and stir until dissolved.
4) In a small bowl, whisk mascarpone cheese to soften.
5) Slowly add cream mixture, whisk until smooth.
6) Stir in vanilla extract.
7) Pour mixture into 4 6oz ramekins or dessert bowls. Chill until set (approximately 3 hours)
Raspberry Sauce
Ingredients:
2 C frozen raspberries
½ C sugar
1) In a small sauce pan, simmer raspberries and sugar over low heat for 7-10 minutes, stirring frequently.
2) Strain through a fine strainer to remove seeds
3) Set aside to cool.
Pistachio Shortbread
Ingredients:
8 oz butter
½ C sugar
1 tsp Vanilla
¼ tsp almond extract
3 ½ C cake flour, sifted
½ C pistachio Flour
Pistachios
1) Cream butter & sugar
2) Add extracts
3) On low speed, add flour and pistachio flours and mix until well-combined.
4) Roll Dough to ¼” thickness on floured parchment paper. Cut with decorative cookie cutter
5) Press whole pistachios into cookie if desired.
6) Bake at 325° for 8-10 minutes until lightly browned.