22
Mascarpone-Honey Panna Cotta
Toasted chopped pistachios are a wonderful topping for this rich
and creamy panna cotta.
Makes 6 servings
2 tablespoons
water
1¼
teaspoons unflavored powdered gelatin
2
cups heavy cream, divided
1
/
3
cup nonfat, plain yogurt
¾
cup mascarpone, room temperature
1
teaspoon pure vanilla extract
3 tablespoons
honey
½
cup granulated sugar
Pour water into a small mixing bowl or liquid measuring cup.
Sprinkle gelatin over the water; stir to mix. Let stand until softened,
about 15 minutes.
While gelatin is activating, put 1 cup of the cream, yogurt,
mascarpone, vanilla and honey in a medium mixing bowl. Whisk to
combine; reserve.
In a small saucepan, pour the remaining cream and sugar. Set over
medium heat; whisk to dissolve sugar. Bring the mixture to a
simmer. Once the cream/sugar mixture has reached a simmer, stir
in the water/gelatin mixture. Place the combined mixture in the jar
of the Cuisinart
®
PowerEdge
®
700 Blender. Add the cream/yogurt/
mascarpone mixture. Run on the Purée function for 15 seconds.
Divide the blended mixture among six 5-ounce ramekins. Chill
overnight.
Nutritional information per serving:
Calories 450 (71% from fat) • carb. 29g • pro. 5g • fat 36g • sat. fat 23g • chol. 131mg
• sod. 101mg • calc. 85mg • fiber 0g
