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Panna Cotta al Mascarpone con Fragole

Photo: Becky Luigart-Stayner
Yield Makes 8 servings


  • 2 teaspoons unflavored gelatin
  • 3/4 cup fresh lime juice, divided
  • 1 tablespoon lime zest
  • 2 1/2 cups heavy whipping cream, divided
  • 1 (8-ounce) carton mascarpone cheese
  • 1 1/2 cups sugar, divided
  • 2 tablespoons butter
  • 4 cups fresh strawberries, sliced

How to Make It

  1. Sprinkle gelatin over 1/2 cup lime juice in a small saucepan; let stand 1 minute. Add lime zest and 1/2 cup whipping cream. Cook over low heat, stirring until gelatin dissolves (about 2 minutes). Cool slightly.

  2. Whisk together mascarpone cheese and 1 cup sugar. Slowly whisk in remaining 2 cups whipping cream. Gradually whisk in gelatin mixture. Pour into 8 dessert glasses; cover and chill 8 hours or overnight.

  3. Combine remaining 1/2 cup sugar, remaining 1/4 cup lime juice, and butter in a small saucepan. Cook over low heat until sugar dissolves. Bring to a boil, reduce heat, and simmer 3 minutes. Cool completely. Pour mixture over strawberries, tossing to coat. Spoon strawberry mixture over chilled panna cotta.

The Catering Company, Chapel Hill, North Carolina