Mascarpone & Vanilla Panna Cotta

  • 10 portions

Instructions

Mascarpone Panna Cotta 

  1. Combine milk & cream in a saucepan and bring gently to the boil. Remove from heat.
  2. Whisk in required NESTLÉ Docello® Panna Cotta mix until fully combined (approx. 1 minute).
  3. Add mascarpone.
  4. Pour into individual dishes to cool.
  5. Chill until set. 1 hour minimum.

Berry Mousse 

  1. Place chilled water (<4 ̊C) into a bowl and add correct amount of Mousse mix.
  2. Use a balloon whisk attachment and mix on medium speed for 1 minute or until mixture is fully combined.
  3. Resume mixing on high speed for 6 minutes.

Spun Sugar 

  1. Melt caster sugar down until its caramel in color then drizzle on baking paper forming a shape & allow to cool.

Passionfruit Jelly 

  1. Add passionfuit to pot with gelatin leaves and heat until the leaves have dissolved.
  2. Pour into tray and refrigerate.
  3. Cut into small cubes.

Recipe Details

Qty

Unit

Ingredient

Preparation

Mascarpone Panna Cotta   

150

g

NESTLÉ Docello® Panna Cotta Mix

 

250

g

Mascarpone

 

500mlSkim milk 
    
Berry Mousse   
100g

NESTLÉ Docello® Mixed Berry Mousse Mix

 
200mlWaterChilled
    
Spun Sugar   
500gCaster sugar 
    
Passionfruit Jelly   
150gPassionfruit pulp Strained
50gGelatine leaves  

 

Assembly

50g fresh ginger
100g crumble topping
2 punnets fresh strawberry 1 punnet fresh blueberry 10g fresh mint

  1. Place Panna Cotta onto plate.
  2. Micro plane ginger into the crumble topping mixture.
  3. Sprinkle on top of Panna Cotta.
  4. Garnish with fresh berries, mint,passionfruit jelly, spun sugar and Mixed Berry Mousse.