Mascarpone Panna Cotta

We're at peak BC strawberry and cherry season! Get those fresh berries while you can and top this week's desert with fresh fruit or boil down the riper, less attractive fruit into a compote! Raspberries should start to appear locally next week too!

Mascarpone and Classic Vanilla Panna Cotta

We like serving Panna Cotta in individual ramekins or martini glasses - this way there’s no pressure to unmold them cleanly, and they are easy to serve. Individual bowls are great for deck parties and distance picnics too - they are easy to eat while standing. They also look great served in Chinese soup spoons for a reception!

The recipe works with or without the mascarpone (the recipe quantities do not change if you omit the mascarpone). We also like to change this recipe up with Pure Maple Syrup and BC Blueberries when they are in season. The Panna Cotta truly is a great, versatile recipe that every chef should have in their pocket.

Ingredients:

• 1 tbsp plain gelatin
• 1 L half & half or 18% coffee cream
• 1/2 cup mascarpone
• 1/4 cup honey*
• 1 Tbsp. sugar
• 1 tsp. Pure Vanilla Extract, Madagascar vanilla bean paste, or a vanilla bean*
• Fresh BC Strawberries, Cherries and Raspberries
• *Available from Well Seasoned

Instructions:

1. Pour about a cup of the cream into a medium pot and sprinkle the gelatin over the surface. Let it sit for about 5 minutes to let the gelatin soften.
2. Set the pot over medium heat and stir, without letting the cream boil, until the gelatin is completely dissolved. This should take 2-3 minutes. (If you are using a whole vanilla bean, cut it in half lengthwise using the tip of a sharp knife and scrape the seeds out and add it to the cream, along with the scraped pod.)
3. Add the rest of the cream, the mascarpone in spoonfuls, the honey and sugar and cook for another 5 minutes, until the mascarpone is melted and the sugar is completely dissolved. Remove from heat and stir in the vanilla.
4. If you used a vanilla bean, remove the pod. Pour the mixture into individual wine glasses, small dishes or ramekins. (If you want to unmold them onto a plate to serve them, spray the ramekins with nonstick spray first.) Put them in the fridge for at least 2 hours, until set.
5. Serve in the bowls or unmolded onto a small plate and topped with fresh or puréed berries. Serves about 8.

Prep Time: 120 Minutes (time for dessert to set)

Cook time: 10 Minutes