Panna cotta is one of those desserts that looks far more complicated than it actually is. Adding mascarpone gives this version an especially rich, velvety texture, balanced by lemony macerated raspberries. Pistachios add crunch, while delicate white chocolate curls make it dinner-party worthy without requiring much extra work.
Even better, the panna cotta needs several hours to set, so it’s an ideal dessert to make ahead when you’re entertaining.
Mascarpone Panna Cotta With Macerated Raspberries
Velvety mascarpone panna cotta topped with macerated raspberries, pistachios and delicate white chocolate curls.
Ingredients
- ¼ cup water
- 2½ tsp unflavoured gelatin
- 1⅓ cups mascarpone divided
- ⅓ cup + 1 tbsp granulated sugar
- 1 lemon zested
- ¼ tsp kosher salt
- ¾ cup whole milk
- vegetable oil
Macerated Raspberries
- 2 cups raspberries
- 2½ tbsp granulated sugar (approx)
- 2 tsp Grand Marnier or other liqueur (optional)
- 1½ tsp lemon juice
Garnish
- ½ cup raspberries
- finely chopped pistachios
- white chocolate shards or curls
Instructions
- In small saucepan, add water; sprinkle gelatin overtop and let stand until bloomed, about 5 minutes. Add ⅓ cup of the mascarpone and heat over low heat until gelatin completely dissolves. Remove from heat.
- In bowl, whisk the remaining 1 cup mascarpone, sugar, lemon zest and salt until smooth. Whisk in gelatin mixture until combined; gradually whisk in milk until just combined.
- Mist six ¾-cup water glasses or pudding cups with vegetable oil; wipe out excess with paper towel. Divide panna cotta mixture between prepared cups (½ cup each); refrigerate until set, 3 to 4 hours or overnight for best results.
Macerated Raspberries
- In bowl, stir together raspberries, sugar, Grand Marnier (if using) and lemon juice. Let sit, gently stirring every 5 minutes, until sugar is dissolved and fruit has released its liquid.
- To serve, run the tip of a paring knife around edge of panna cotta. With tips of fingers, gently press edge to release. Invert mould onto a plate, giving it a good shake to loosen panna cotta and listening for the release. Top with macerated berries and garnish with fresh raspberries, pistachios and white chocolate.
