Recipe: Mascarpone Panna Cotta
A go-to, glam dessert for when you want to impress
Everyone needs a go-to panna cotta recipe, and we highly suggest this one. The presentation is glam, but the process is simple. Chef Bruno Feldeisen from The Great Canadian Baking Show dropped by The Goods to share a candied rose petal technique so that you can take dessert to the next level.
Candied Rose Petal:
- 2 pink roses (organic, without pesticide use)
- 1 egg white
- 1 cup granulated sugar or coarse sugar
- 1 vanilla bean
- 1½ cups whole milk
- 1 cup whipping cream
- 1 tbsp gelatin powder (1.5g package)
- ½ cup Prosecco, divided
- ½ cup mascarpone cheese
- ½ cup granulated sugar
Remove all rose petals from the stem. In a small bowl, whisk 1 egg white and brush both sides of the petal with it. In another small bowl with 1 cup sugar, gently press the petal in and shake off any excess sugar. Place on a parchment lined baking rack and repeat until all rose petals are covered in sugar. Let the petals dry at room temperature or overnight. The rose petals should be dried and crispy with a nice coating of crystallized sugar.
Cut the vanilla bean in half lengthwise and scrape out the seeds. Add seeds to a medium saucepan with milk and cream. Warm to about 30C. Sprinkle the gelatin into ¼ cup Prosecco and whisk until it is totally dissolved. Then add to warm milk mixture. Whisk, remove from heat and let rest for about 10 minutes.
Warm mixture again until it reaches about 70C. Add the mascarpone and sugar, and stir well until the sugar and mascarpone are totally dissolved. Add remaining ¼ cup Prosecco and stir.
Strain the mixture through a fine mesh strainer. Pour into champagne glasses to about ½-¾ in height.
Chill in the refrigerator for 2 hours or until set. Add some fresh raspberries and garnish each with a few candied roses petals, enjoy!