Mascarpone Panna Cotta with Strawberry Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 3 hrs 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 300 ml cream
- 500 g mascarpone
- 1 vanilla pod (s)
- 80 g suar
- 10 sheets gelatin
- 200 g strawberries
- 1 tablespoon powdered sugar
- 0.5 ½ lemon (s), the juice from it
- 50 g chocolate couverture, dark
Print Recipe
Pin Recipe Instructions
- Soak the gelatin. Bring the cream with mascarpone, sliced vanilla pod and sugar to the boil. Remove from heat and stir in the squeezed gelatine. I always add some cream to the gelatine first, stir and only then add the gelatine to the mass. Let the cream cool in a cold water bath. As soon as it starts to gel, pour into molds and refrigerate for at least 3 hours, or better overnight.
- Wash and clean the strawberries. Put 6 strawberries aside. Bring the rest of the strawberries to the boil with lemon juice and powdered sugar, puree, allow to cool.
- Melt the chopped couverture over a hot water bath. Use it to draw hearts on a plate. Dip the panna cotta briefly in hot water and turn it onto the plates. Serve with strawberry sauce and strawberry halves.
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