Panna Cotta in a Jar with Raspberry Jelly and Mascarpone Whipped Cream
This heavenly recipe for panna cotta is layered with a cranberry-raspberry jelly, crushed pistachio biscotti, pistachio praline and mascarpone whipped cream.
Ingredients
- 2 tsp gelatin
- 2 tbsp (30 ml) cold water
- 1 1/2 cups (375 ml) 35% cream
- 1 1/2 cups (375 ml) milk
- 1/2 cup (105 g) sugar
- 1/2 vanilla bean, split lengthwise and seeds scraped
- 1/2 tsp gelatin
- 2 tbsp (30 ml) cold water
- 1 1/2 cups (190 g) frozen raspberries
- 1 cup (105 g) frozen cranberries
- 1/2 cup (105 g) sugar
- 2 tsp (10 ml) lemon juice
- 1/2 cup (65 g) unsalted shelled pistachios
- 2 tbsp sugar
- 2 tsp (10 ml) water
- 2/3 cup (150 ml) mascarpone, at room temperature
- 1/2 cup (105 g) sugar
- 1/2 vanilla bean, split lengthwise and seeds scraped
- 2 cups (500 ml) 35% cream
- 1 1/2 cups (120 g) pistachio biscotti, crushed
Instructions
- In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
- In a pot over medium heat, gently heat the cream, milk, sugar and vanilla seeds, stirring constantly, until the sugar has dissolved. Remove from the heat.
- Add the gelatin and whisk until completely dissolved.
- Pour the mixture into twelve 1-cup (250 ml) jars. Cover and refrigerate for 6 hours or until the panna cotta has set.
This heavenly recipe for panna cotta is layered with a cranberry-raspberry jelly, crushed pistachio biscotti, pistachio praline and mascarpone whipped cream.