Mascarpone Citrus Panna Cotta Recipe
Raspberry Confit – Almond Biscotti
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Panna Cotta
Method
Preparation
- 1
Prepare the Gelatin
In a small bowl, sprinkle the gelatin powder over the cold water and let it bloom for about 5 minutes.
- 2
Heat the Cream Mixture
In a saucepan, combine the heavy cream, granulated sugar, vanilla extract, orange zest, and lemon zest. Heat over medium heat until the sugar has dissolved and the mixture is hot but not boiling.
- 3
Incorporate Gelatin
Remove the saucepan from heat and add the bloomed gelatin to the cream mixture, stirring until fully dissolved.
- 4
Add Mascarpone
In a mixing bowl, whisk the mascarpone cheese until smooth. Gradually add the warm cream mixture, whisking until fully combined and smooth.
- 5
Chill the Mixture
Pour the mixture into serving glasses or molds and refrigerate for at least 4 hours, or until set.