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Mascarpone panna cotta topped with lemon jelly and florentine crumble

The February 2011 Daring Bakers’ challenge was hosted by Mallory. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestlé Florentine Cookies.
 

 

 

This mascarpone panna cotta with lemon gelée and florentine crumble really was creamy, dreamy, crunchy, and sweet! Pure bliss.

The mascarpone panna cotta (loosely based on this recipe featured in the Toronto Star newspaper). I think my inspiration was cheesecake, and since lemons, and not raspberries (my go-to berry), are in season right now in North America, I topped the panna cotta with lemon jelly. I found the oat florentine cookies (recipe tweaked from Nestlé) had a slight caramel flavor reminiscent of graham crackers, so I crumbled them over each of the panna cotta. 

Plain mascarpone panna cotta in clear glasses

 

The finished dessert reminded me a lot of a lemon creamsicle, not quite the cheesecake flavor I had dreamed of. Still, I think they turned out beautifully, creamy and sweet on the bottom, with the tart jelly and nutty, crispy, caramel-y crumble on top. I’d definitely make these again. I suggest making the florentines and the panna cotta the day before. Then, make the lemon jelly and assemble on the second day, half a day before serving.

Mascarpone panna cotta with lemon jelly in glasses

 

 

Mascarpone panna cotta with lemon jelly and florentine crumble

This recipe will yield soft, silky mascarpone panna cotta that you can serve plain or top with lemon jelly and crumbled florentine cookies.
Course Dessert
Cuisine Italian
Keyword Mascarpone panna cotta with lemon jelly and florentine crumble
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings 4
Author Janice

Ingredients

  • 4 tbsp water
  • 1 tsp Knox unflavoured gelatin powder
  • 1 1/4 cups whipping cream (35 % fat) divided
  • 1/2 cup mascarpone
  • 1/2 cup granulated sugar
  • 1/2 tsp finely grated lemon zest zest of ~ half a lemon
  • 1/2 tsp pure vanilla extract

Lemon jelly

  • 125 mL fresh lemon juice
  • 1 packet Knox unflavoured gelatin powder
  • 50 grams granulated sugar
  • 250 mL water

Assembly

Instructions

  • In a small stainless steel bowl, sprinkle the gelatin over the water. Set aside to bloom for about 5 minutes.
  • In a medium bowl, whisk the mascarpone with the sugar, 1 cup of the cream, lemon zest, and vanilla. Set aside.
  • Add the final 1/4 cup of cream to the bloomed gelatin, and set the bowl over a pan of simmering water. Heat the gelatin/cream mixture until the gelatin has dissolved and you can no longer see the gelatin flakes, stirring constantly.
  • Take the gelatin off the heat and stir it into the mascarpone mixture.
  • Pour the panna cotta into 4 glasses or ramekins.
  • Transfer to the fridge and chill to set, about 3 hours, if not overnight.

Lemon jelly

  • Pour ¼ cup of lemon juice in a 2-cup measurer or a medium bowl. Sprinkle the gelatin over top. Set aside to bloom at least 5 minutes.
  • In a small saucepan, bring the water and sugar to a boil to completely dissolve the sugar.
  • Pour the syrup over the gelatin, and whisk to dissolve the gelatin.
  • Add the remaining 1/4 cup of lemon juice. Let the lemon jelly cool to room temperature before using.

Assembly

  • When the panna cottas are set, and the lemon jelly has cooled to room temperature, pour the lemon jelly over top each of the panna cotta. Pour as little or as much as you would like (I poured a 1-inch layer on mine, but I think a half-inch would have been better).
  • Chill in the fridge to set the jelly, about 1 hour.
  • Crumble 2 of the florentine cookies over each of the panna cottas before serving.

Notes

Given the acidity of the lemon juice, I used a full packet of gelatin so that it would set properly.
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!

 

citrus, lemon, panna cotta

14 Responses to Mascarpone panna cotta topped with lemon jelly and florentine crumble

  1. Lynn @ I'll Have What She's Having February 27, 2011 at 8:11 PM #

    Looks delicious! I love the elephant picture 🙂

  2. Eileen February 27, 2011 at 11:54 PM #

    Your Panna Cotta looks and sounds so tasty. I love the idea of making it with lemon jelly. Great job!

  3. C&C Cakery February 28, 2011 at 12:08 AM #

    Silky panna cotta partnered with the tart lemon jelly and the final crunch of the florentine make for a trio made in heaven 🙂 thanks for sharing this amazing recipe!

  4. Lindsey @ Gingerbread Bagels February 28, 2011 at 12:41 AM #

    Your panna cotta is so beautiful! I love the idea of making a lemon jelly. It sounds sooo good. 🙂 And what a great idea to top the panna cotta with crumbled florentine cookies!

  5. Lizzy February 28, 2011 at 12:27 PM #

    Simple, yet beautiful! Lovely presentation~

  6. Wilde in the Kitchen February 28, 2011 at 7:05 PM #

    You flavors sound delicious! Looks like it all came together nicely. Great work this month!

  7. Irvin March 1, 2011 at 10:01 AM #

    Oh wonderful! I love the clear lemon jelly on top. And the crumbled florentines on top look fantastic. What a great combination!

    Also, awesome photo of you with the elephants!

  8. chef_d March 1, 2011 at 5:32 AM #

    Mascarpone panna cotta with lemon gelee sounds so good! And nice presentation of the florentine cookies as crumble.

  9. Torviewtoronto March 1, 2011 at 12:37 PM #

    looks like you had fun with the elephants
    panna cotta and presentation looks fabulous

  10. Sirius73 March 1, 2011 at 11:38 AM #

    Your Panna Cotta looks delicious!

  11. Jan March 6, 2011 at 3:12 PM #

    Crumbling the florentines over top made it so much easier to enjoy all the components of the dessert in every bite 🙂

  12. Ultimate Appliances September 16, 2011 at 10:10 PM #

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  13. Ultimate Appliances September 16, 2011 at 10:12 PM #

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