It’s snowing here in Denver today, so we’re really trapped in our houses now! That’s ok though. I feel as though I’ve found my groove during this time. I love my usual routine (pre coronavirus), and I’ve settled into a new one these days. I clean something a day, bake something a day, workout something a day, and cook my boyfriend and myself each meal. I also thoroughly enjoy my morning coffee, which i now have a long time to just sit and sip. It’s not bad, I tell you. The best part is that I change out of my night time pajamas to my comfortable day pajamas, and it just takes me seconds to get ready for the day!
I hope all of you are home safe and feeling well! I know I’ve been creating a lot of bread recipes lately, and I wanted to share a really good light spring time dessert! This panna cotta is the perfect dessert for 2 people. I’ve used mascarpone as the base, but if you don’t have that (and don’t want to go out), I hear ya! Greek yogurt or sour cream would be excellent substitutes!
This dessert is best enjoyed the day it’s made, just make sure you read all the directions through, as it takes a few hours for the panna cotta to set up completely. Enjoy, friends!
Strawberries & Cream Panna Cotta
Yield 2 ramekins
Mascarpone Panna Cotta
Cream 5 oz.
Gelatin powder ¾ tsp
Cold water 1 Tbsp
Sugar 1 oz.
Mascarpone 5 oz.
Macerated Strawberry
Strawberries, quartered 4 oz.
Sugar 1 Tbsp
Lemon juice 1 Tbsp
Directions:
Sprinkle gelatin powder over cold water in a small bowl, set aside.
In a medium bowl, place mascarpone, set aside. Combine cream and sugar in a small sauce pot. Heat on medium high, stir to dissolve the sugar. Once cream is hot, stir in bloomed gelatin. Pour cream mixture over mascarpone and gently whisk to incorporate. Do not whisk too much as you do not want to incorporate air and make bubbles. Evenly divide mixture between 2 ramekins. Place ramekins in the refrigerator to set up, about 2-3 hours.
While the panna cotta is setting up, place quartered strawberries in a small bowl. Sprinkle over sugar and lemon juice. Toss to coat strawberries. Place in the refrigerator until ready to serve.
To serve, spoon strawberries over panna cotta. Enjoy!
Strawberries & Cream Panna Cotta
Ingredients
Mascarpone Panna Cotta
- 5 oz. cream
- 3/4 tsp gelatin powder
- 1 Tbsp cold water
- 1 oz. sugar
- 5 oz. mascarpone
Macerated Strawberries
- 4 oz strawberries, quartered
- 1 Tbsp sugar
- 1 Tbsp lemon juice
Instructions
- Sprinkle gelatin powder over cold water in a small bowl, set aside.In a medium bowl, place mascarpone, set aside. Combine cream and sugar in a small sauce pot. Heat on medium high, stir to dissolve the sugar. Once cream is hot, stir in bloomed gelatin. Pour cream mixture over mascarpone and gently whisk to incorporate. Do not whisk too much as you do not want to incorporate air and make bubbles. Evenly divide mixture between 2 ramekins.Place ramekins in the refrigerator to set up, about 2-3 hours.
- While the panna cotta is setting up, place quartered strawberries in a small bowl. Sprinkle over sugar and lemon juice. Toss to coat strawberries. Place in the refrigerator until ready to serve.To serve, spoon strawberries over panna cotta. Enjoy!
