Panna Cotta in a Jar with Raspberry Jelly and Mascarpone Whipped Cream

Panna Cotta in a Jar with Raspberry Jelly and Mascarpone Whipped Cream

  • Preparation 1 h
  • Cooking 30 min
  • Chilling 6 h
  • Servings 12

This heavenly recipe for panna cotta is layered with a cranberry-raspberry jelly, crushed pistachio biscotti, pistachio praline and mascarpone whipped cream.

Categories

Ingredients

  • Panna Cotta

    • 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
  • Raspberry and Cranberry Jelly

    • 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
  • Pistachio Praline

    • 1/2 cup (65 g) unsalted shelled pistachios
    • 2 tbsp sugar
    • 2 tsp (10 ml) water
  • Toppings

    • 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

Preparation

  • Panna Cotta

  • Raspberry and Cranberry Jelly

  • Pistachio Praline

  • Assembly

Note from Ricardo

The panna cotta, raspberry and cranberry jelly, and pistachio praline can be prepared up to 3 days in advance. In this case, assemble the dessert just before serving.

Personal Note

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