Decadent Mascarpone Strawberry Panna Cotta
Indulge in the heavenly layers of creamy mascarpone and luscious strawberries with this delightful Decadent Mascarpone Strawberry Panna Cotta. This elegant dessert offers a perfect balance of richness and freshness, making it an ideal treat for special occasions or a sophisticated weeknight indulgence. Originally crafted by MeanChef, this recipe maintains its classic essence, featuring a velvety mixture of mascarpone cheese, sour cream, and whipping cream set with unflavored gelatin. Topped with a vibrant strawberry compote, this panna cotta will impress your guests and leave them yearning for more. To ensure a flawless presentation, remember to warm the ramekins slightly before serving — a technique that transforms this stunning dessert into an effortless masterpiece.
N/A
Servings
300
Calories
11
Ingredients
Ingredients
frozen strawberries
12 ounces (thawed and drained)
sugar
3 tablespoons (for strawberry sauce)
vegetable oil cooking spray
as needed (for greasing ramekins)
milk
1 tablespoon (for softening gelatin)
unflavored gelatin
1 1/4 teaspoons (to set the panna cotta)
whipping cream
1 1/4 cups (for the panna cotta base)
milk
1/3 cup (for the panna cotta base)
vanilla extract
1 tablespoon (for flavor)
sugar
1/4 cup (for panna cotta mixture)
mascarpone cheese
1/4 cup (for creaminess)
sour cream
1/4 cup (for tangy flavor)
Instructions
1
In a small bowl, gently crush the thawed strawberries with the back of a spoon. Stir in 3 tablespoons of sugar until well combined. Cover with plastic wrap and set aside to allow the strawberries to release their juices.
2
Prepare four 3/4 cup ramekins by spraying them lightly with vegetable oil cooking spray.
3
In a small bowl, mix 1 tablespoon of milk with 1 1/4 teaspoons of unflavored gelatin, sprinkling the gelatin over the milk to allow it to soften for about 10 minutes.
4
In a medium saucepan, combine 1 1/4 cups of whipping cream, 1/3 cup of milk, 1 tablespoon of vanilla extract, and 1/4 cup of sugar. Bring this mixture to a gentle boil over medium-high heat, stirring frequently to avoid scorching.
5
Once boiling, remove the saucepan from heat and stir in the softened gelatin mixture until it's completely dissolved. Allow the cream mixture to cool slightly until it reaches a warm temperature.
6
In a separate medium-sized bowl, whisk together the mascarpone cheese and sour cream until smooth and creamy.
7
Slowly pour the warm cream mixture into the mascarpone and sour cream mixture, whisking constantly to combine everything into a silky texture.
8
Carefully pour the combined mixture into the prepared ramekins, distributing it evenly.
9
Chill the ramekins in the refrigerator until the panna cotta is set and cold, which should take at least 3 hours and can be kept refrigerated for up to 12 hours.
10
When ready to serve, run a small knife around the edges of the panna cotta in each ramekin to loosen it. If the panna cotta does not release, dip the bottom of the ramekin in hot water for just a few seconds.
11
Invert each ramekin onto a serving plate and spoon the reserved strawberry sauce over the top. Serve and enjoy the delightful flavors!
Nutrition Information
20g
Fat
29g
Carbs
4.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Mascarpone Strawberry Panna Cotta?
It is an elegant dessert featuring layers of creamy mascarpone and a luscious strawberry sauce, balancing richness and freshness.
How many calories are in one serving of this panna cotta?
Each serving contains approximately 300 calories.
What is the fat content of this recipe?
This recipe contains 20g of fat per serving.
How many grams of carbohydrates are in this dessert?
There are 29g of carbohydrates in this panna cotta.
How much protein is in this strawberry panna cotta?
Each serving provides 4.5g of protein.
What ingredients are needed for the strawberry sauce?
The sauce is made from 12 ounces of thawed and drained frozen strawberries and 3 tablespoons of sugar.
How do I prepare the strawberries for the topping?
Gently crush the thawed strawberries with a spoon and stir in 3 tablespoons of sugar, then let them sit to release their juices.
What is the purpose of vegetable oil cooking spray in this recipe?
It is used to lightly grease the ramekins to ensure the panna cotta can be easily removed before serving.
How much gelatin is required for this recipe?
The recipe calls for 1 1/4 teaspoons of unflavored gelatin.
How should the gelatin be softened?
Sprinkle the gelatin over 1 tablespoon of milk and let it sit for about 10 minutes.
What dairy liquids are used for the panna cotta base?
The base uses 1 1/4 cups of whipping cream and 1/3 cup of milk.
How much vanilla extract is used in this recipe?
One tablespoon of vanilla extract is added for flavor.
How much sugar is added to the cream mixture?
The panna cotta mixture requires 1/4 cup of sugar.
At what point is the gelatin added to the cream?
After the cream mixture reaches a gentle boil, remove it from the heat and stir in the softened gelatin until dissolved.
What roles do mascarpone and sour cream play in this dessert?
Mascarpone provides creaminess while the sour cream adds a tangy flavor and smooth texture.
How much mascarpone cheese is needed?
The recipe uses 1/4 cup of mascarpone cheese.
How much sour cream is used?
The recipe calls for 1/4 cup of sour cream.
How do I combine the cheese and the cream?
Slowly pour the warm cream mixture into the whisked mascarpone and sour cream while whisking constantly.
How long does the panna cotta need to chill in the refrigerator?
It should be chilled for at least 3 hours or until completely set.
Can I make this dessert a day ahead of time?
Yes, it can be kept refrigerated for up to 12 hours before serving.
What size ramekins should be used?
The recipe is designed for four 3/4 cup ramekins.
How do I loosen the panna cotta from the ramekin?
Run a small knife around the edges of the panna cotta to loosen it before inverting it onto a plate.
What should I do if the panna cotta won't release from the mold?
Dip the bottom of the ramekin in hot water for a few seconds to help it release.
Is this a baked dessert?
No, this is a no-bake gelatin-based dessert that sets in the refrigerator.
Who is the original author of this recipe?
The recipe was originally crafted by MeanChef.
What texture should the final panna cotta have?
It should have a silky, velvety, and creamy texture.
How should the strawberry sauce be served?
The reserved strawberry sauce should be spooned over the top of the inverted panna cotta.
What makes this dessert look like an effortless masterpiece?
Slightly warming the ramekins and ensuring a clean release onto the serving plate creates a professional presentation.
How many ingredients are in this recipe total?
There are 11 ingredients listed in this recipe.
What type of strawberries should be used according to the ingredients list?
The recipe specifies 12 ounces of frozen strawberries that have been thawed and drained.