56 culturecheesemag.com C O O K I N G W I T H C H E E S E 202 3
Sweets
MASCARPONE PANNA COTTA
WITH CINNAMON AND COFFEE
Written by Cassy Vires
Photographed by Jennifer Silverberg
For an impressive presentation, serve the panna
cottas unmolded. Add an additional ½ teaspoon
of gelatin powder to the recipe, and prepare
ramekins with cooking spray before portioning.
Unmold by running a sharp knife around the
outside and inverting onto serving plates.
Serves 4
1 cup heavy cream
8 ounces mascarpone
½ cup granulated sugar
2 teaspoons instant espresso powder
1 vanilla bean, scraped
1 cup whole milk
¼ ounce (1 package) unflavored
gelatin powder
¼ cup unsweetened cocoa powder
12 ladyfinger cookies
Combine heavy cream, mascarpone,
sugar, espresso powder, and vanilla in
a small saucepan. Cook over low heat,
stirring constantly, until mixture is
smooth. Remove from heat, cover, and
set aside for 15 minutes.
Meanwhile, pour milk into a small bowl
or liquid measuring cup and sprinkle
gelatin powder on its surface. Set aside
for 5 minutes to bloom.
Return heavy cream mixture to a low
simmer over low heat. Add milk-gelatin
mixture and stir until no lumps remain.
Divide custard evenly among 4 ramekins
or stemless wine glasses and refrigerate
uncovered for at least 2 hours.
Just before serving, combine cocoa
powder and ladyfingers in a food
processor and pulse until mixture
becomes a fine crumb. Sprinkle mixture
over tops of set custards.
