First We Eat by Eva Kosmas Flores

Author:Eva Kosmas Flores
Language: eng
Format: epub
Publisher: Abrams
Published: 2018-03-22T04:00:00+00:00

Raspberry-Mascarpone Panna Cotta

I always thought panna cotta was one of those desserts that was incredibly temperamental and difficult to make, like macarons, but it’s actually quite the opposite. True life: Panna cotta is just fancy Jell-O. Sure, there’s cream and sugar and fruit in there, but there’s gelatin, too, and if you’ve ever made Jell-O before, the same concepts apply here. The trickiest part of making panna cotta is unmolding it from the ramekin. You want to place the ramekin in a bit of hot water to warm up the sides just enough to soften the exterior so that the panna cotta will slide out when you flip it upside down, but still maintain its shape and doesn’t turn into a sad blob of melted panna cotta glorp. I highly recommend following the directions for straining the raspberry puree, since removing the seeds will keep the texture of this sweet, creamy dessert smooth and luxuriously silky. This is also a great make-ahead sweet, since you can keep the ramekins in the fridge right up until serving time, and then unmold each one just before plating them. If I know the weather is going to be miserably hot, I’ll make a batch of these and keep them in the fridge to enjoy at the hottest part of each day. It’s like air-conditioning for the soul.

— Makes 7 —

8 ounces (225 g) fresh raspberries

1 tablespoon cold water

1 packet (0.3 ounce/7 g) unflavored gelatin

1¾ cups (420 ml) heavy cream

¾ cup (180 ml) whole milk

⅓ cup (65 g) sugar

½ teaspoon pure vanilla extract

⅓ cup (80 g) mascarpone cheese

4 ripe figs, cut vertically in half

7 teaspoons honey

—Puree the raspberries in a blender or food processor until smooth. Strain through a mesh sieve to remove the seeds, using a pestle to help pass the juice and puree through. Discard the seeds.

—Stir the water into the raspberry puree. Sprinkle with the gelatin and allow to soften for 5 minutes.

—Pour the mixture into a small saucepan and bring to a simmer over medium heat. Reduce the heat to low and stir in the cream, milk, and sugar. Cook, stirring every minute, until hot but not boiling and the sugar has dissolved completely, 7 to 10 minutes. Turn off the heat, add the vanilla and mascarpone, and stir until the mascarpone has melted completely, about 3 minutes.

—Pour through a sieve to ensure no stray seeds are in the mixture, then divide the mixture among seven ½-cup (120-ml) ramekins. Allow to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

—When you’re ready to serve them, dip the bottoms of the ramekins one at a time into a bowl of hot water for 3 seconds, taking care not to submerge them (you don’t want the hot water getting inside the ramekin, only touching the exterior of it). Remove from the water and run a small, thin knife around the inside edge of each ramekin, then invert it onto a small serving plate. Garnish each panna cotta with a fig half and 1 teaspoon of the honey.

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