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Mascarpone Panna Cotta!!!



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Mascarpone Panna Cotta!!!

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:



Recipe via Meal-Master (tm) v8.05

Title: Mascarpone Torte with Espresso Sauce
Categories: Dessert
Yield: 12 Servings

TORTE
1 1/2"-thick layer classic
-genoise -or-
1 9" diameter sponge cake
1/4 c Hot strong espresso coffee
-with some added rum
2 tb Sugar
9 Egg yolks
1 c Sugar
1 1/2 lb Masarpone cheese (an italian
-cream cheese); at room
-temperature
1 1/2 c Chilled whipping cream

ESPRESSO SAUCE
1/4 c Hot strong espresso coffee
3 tb Sugar
1 c Chilled whipping cream;
-beaten to stiff peaks
Garnish: unsweetened cocoa
-powder

ESPRESSO SAUCE: Combine coffee and sugar. Bead whipping cream until stiff
peaks form; fold into coffee/sugar mixture.

Line bottom of a 9" springform pan w/ 2 1/2" up the sides with genoise
layer.

Combine espresso and 2 Tblsp sugar in small bowl. Stir until sugar
dissolves. Cool. Brush over genoise. Do not drench the genoise/sponge
layer! Combine yolks & 1c sugar in large metal bowl. Set over a pan of
simmering water, and whisk until just warm to the touch, about 3 minutes.
Remove & using a mixer, beat yolks until pale yellow and tripled in volume,
about 5 minutes. Fold in mascarpone cheese. Whip cream to stiff peaks in
another bowl. Gently fold into yolk mixture. Pour over genoise that has
been brushed with the espresso, & smooth the top. Cover with plastic wrap,
freeze until firm, about 6-8 hours.

Repeat the layers until you have a layer of (starting on the bottom when
plated) geniose, cheese, genoise, cheese

Soften in referigartor for 30 minutes to release the sides. Sift cocoa on
the top and serve.

Ingredients:

12 oz frozen mixed berries,
: thawed and drained
3 tb sugar
: vegetable cooking spray
1 tb milk
1 1/4 ts unflavored gelatin
1 1/4 c whipping cream
1/3 c milk
1 tb vanilla
1/4 c sugar
1/4 c mascarpone cheese
1/4 c sour cream
Chilling time:3-12 hours

Comments Panna cotta is an Italian dessert that literally means
"cooked cream", which is usually what the traditional recipe consists
of. I took some creative liberties and added mascarpone and sour
cream.

Directions Place mixed berries in a small bowl and crush slightly
with the back of spoon. Stir in 3 tablespoons sugar. Cover with
plastic wrap and set aside. Spray four 3/4 cup ramekins with cooking
spray. In a small bowl, pour 1 tablespoon milk. Sprinkle gelatin over
and allow it to soften (10 minutes). Meanwhile, combine cream, 1/3
cup milk, vanilla, and 1/4 cup sugar in a saucepan. Bring to a boil
over medium high heat, stirring often. Remove from heat, add gelatin
mixture and stir until melted. Let the mixture cool. In a medium
sized bowl, whisk together mascarpone cheese and sour cream until
smooth. Slowly add the hot cream mixture into the bowl, whisking
constantly. Pour mixture into prepared ramekins. 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. If that doesn't work, dip
the bottom of the ramekin in hot water for a few seconds. Invert
ramekin onto a plate. Spoon berry sauce over panna cotta. Serve. Walt
MM
Posted to MM-Recipes Digest V3 #250

Date: Thu, 12 Sep 1996 21:20:14 -0400

From: Walt Gray <waltgray@mnsinc.com>

Serves:

6 Servings

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