Mascarpone Panna Cotta with Figs
This Mascarpone Panna Cotta with Figs is an elevated, yet shockingly simple and delicious dessert to wow guests over the holidays.
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.