Mascarpone and vanilla pannacotta

Mascarpone and vanilla pannacotta

By
From
French Lessons
Serves
4
Prep
10 mins
Cooking time
3 mins
Photographer
Steve Brown

For a lighter and less rich pannacotta, replace the mascarpone with yoghurt or crème fraîche. Serve with finely sliced fresh figs and a drizzle of raspberry coulis.

Ingredients

Quantity Ingredient
200ml milk
100ml cream
50g sugar
2 vanilla pods, seeds scraped
10g gelatine sheets
140g mascarpone

Method

  1. Put the milk, cream, sugar and vanilla pods in a saucepan and heat gently over a moderate heat until dissolved. Remove the pan from the heat and leave to infuse for 15 minutes.
  2. Lightly oil 4 x 120 ml dariole moulds. Soak the gelatine in a large bowl of cold water for 5–10 minutes to soften. Drain and squeeze out as much excess water as you can.
  3. Remove the vanilla pods from the infused milk, add the softened gelatine and stir until it dissolves.
  4. Strain through a fine sieve then cool to room temperature. Add the mascarpone and use a hand blender to blend it in thoroughly. Pour into your prepared moulds and refrigerate until set. Serve with your choice of accompaniment.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
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