It’s kind of the dessert of the moment. Why do consumers like it so much? Certainly because it’s good, pretty, rather light and very fresh. But once you know the recipe, you also understand why the cook likes it so much: it doesn’t cost anything and it’s super easy to make!
Here is an ultra creamy recipe for 5 or 6 people
500g of mascarpone
30 cl milk
100 g sugar
4 sheets of gelatin
A few drops of natural vanilla flavouring
Soak the gelatin sheets in cold water to soften them.
In a saucepan gently heat the milk and mascarpone.
Mix gently to melt the mascarpone and obtain a fluid mixture.
Add the sugar and 3-4 drops of vanilla.
Heat up more by stopping just before boiling.
Add the gelatine and mix.
Leave the preparation to rest for a good 5 minutes before pouring it into the ramekins or verrines of your choice.
Leave to set in the refrigerator for at least 4 hours.
As for me, I accompanied the Panna Cotta with a raspberry coulis. But a coulis of exotic fruits or a cream of speculoos will be just as delicious …
Enjoy your meal!