panna cotta is one of those effortless desserts that looks incredible and is sure to impress your guests. it’s commonly found in restaurants and can appear fussy, but it’s truly so simple to make. This mascarpone Panna Cotta with figs is a lovely and seasonal dessert to share at your holiday table. I used these gorgeous emerald green mini wine glasses but you can use any type of 3-4 oz entertaining glass or ramekin.
the inspiration:
this recipe was inspired by my love of mascarpone cheese which is a rich and creamy italian cream cheese. I also wanted to sweeten the Panna Cotta naturally with maple syrup and add in a seasonal element- fresh figs. I garnished half of the mascarpone Panna Cotta with figs and the other half with honeycomb for visual interest. my mom and I could not stop eating these. it’s Such a decadent and delicious treat for the holidays.
mascarpone panna cotta ingredients:
- mascarpone: the star of the show! mascarpone adds a distinct flavor note and richness to the panna cotta.
- heavy cream: a typical base for Panna Cotta.
- coconut cream: adds a lightness and depth of flavor.
- gelatin: helps thicken the panna cotta.
- vanilla bean paste: the most delicious flavor note.
- maple syrup: naturally sweetens the base and adds a seasonal note.
- fresh nutmeg: deepens the flavor.
- lemon zest: adds a subtle brightness to the flavors.
- fresh figs and honeycomb: to garnish
entertaining ideas:
these can be served at any holiday affair but I’ve included some entertaining ideas:
- classic thanksgiving: serve mascarpone Panna Cotta alongside pumpkin pie for a modern and classic duo.
- holiday tea: serve mini vessels of Panna Cotta alongside my maple sage-spiced macadamias, savory tea sandwiches and pastries.
- Christmas brunch: serve a classic egg casserole, breakfast meats and cinnamon rolls alongside fresh fruit salad and this mascarpone Panna Cotta for a sweet treat.
- winter baby shower: serve my curried chicken salad with apricots on slider rolls alongside my fancy wedge salads with petit fours and mascarpone Panna Cotta.
Mascarpone Panna Cotta with Figs
Ingredients
- 2.5 teaspoons unflavored powdered gelatin
- ¼ cup filtered water
- 8 oz mascarpone cheese
- 1 cup canned coconut cream
- 1 cup heavy cream
- ½ cup maple syrup
- ¼ teaspoon ground nutmeg
- ¼ teaspoon mineral salt
- 1 Tablespoon lemon zest
- 1 teaspoon vanilla bean paste
- fresh figs honeycomb and edible flowers, to garnish
Instructions
- To a small bowl, add the hot filtered water and sprinkle powdered gelatin evenly atop. This is called blooming the gelatin. Set bowl aside.
- To a blender or food processor, add the mascarpone, coconut cream, cream, maple, nutmeg, mineral salt, lemon zest and vanilla bean paste.
- Add the bloomed gelatin mixture and blend until smooth.
- Carefully pour the mascarpone panna cotta mixture divided evenly amongst six 4-oz ramekins. Transfer ramekins carefully to a sheet pan and refrigerate at least 4 hours to set, or ideally overnight.
- Serve very chilled garnished with sliced figs, small pieces of honeycomb and edible flowers.
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