Light Mascarpone Panna Cotta |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This lighter version of a delicacy served at my favorite restaurant is the perfect ending to a rich meal. Ingredients:
3 teaspoons gelatin |
3 tablespoons nonfat milk |
2/3 cup nonfat milk |
2 1/2 cups fat-free half-and-half |
1/2 cup sugar |
2 vanilla beans (or 2 tsp vanilla bean paste) |
1/2 cup mascarpone cheese |
1/2 cup fat free sour cream or 1/2 cup nonfat plain yogurt |
Directions:
1. Sprinkle the gelatin over the 4 Tbsp milk and let sit for 15 minutes to soften.
2. In a saucepan, stir the milk, half and half, sugar, and vanilla bean over medium heat until it just starts to boil. Remove from heat.
3. In a large bowl, whisk together the mascarpone and the yogurt/sour cream
4. until smooth.
5. Stir the gelatin into the heated milk mixture and stir well for at least 2 minutes or until bits of gelatin are no longer visible.
6. Pour the mixture through a strained into the mascarpone mixture to remove any bits of hard gelatin.
7. Grease 6-8 custard cups and pour the panna cotta into each mold. Chill overnight. Serve inverted onto a plate with a fruit or chocolate garnish.
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