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Lime Panna Cotta with Raspberries
Lime Panna Cotta with Raspberries
(Panna Cotta alla Limetta con Lamponi)
 
 
Ingredients:

6 tablespoons fresh lime juice, divided
1 and 1/2 teaspoons grated lime peel
1 teaspoon unflavored gelatin
1 and 1/4 cups whipping cream, divided

1/2 cup mascarpone cheese or cream cheese
3/4 cup sugar, divided

1 tablespoon butter
1 and 1/2 6-ounce containers raspberries (about 2 cups)
1 lime

Directions:

Combine 1/4 cup juice and peel in small saucepan.

Sprinkle gelatin over.

Let stand 5 minutes.

Add 1/4 cup cream to gelatin mixture.

Stir over low heat just until gelatin dissolves.

Remove from heat.

Whisk mascarpone and 1/2 cup sugar in medium bowl.

Gradually whisk in remaining 1 cup cream until smooth.

Whisk gelatin mixture into cream mixture.

Pour into 6 wide mouthed glasses or small wine glasses.

Chill until set, at least 4 hours or overnight.

Stir remaining 2 tablespoons lime juice, 1/4 cup sugar, and butter in large skillet over medium-high heat until sugar dissolves, about 3 minutes.

Cool 2 minutes.

Fold in berries.

Spoon over desserts.

Grate peel from 1 lime directly over desserts. Serves 4-6.

That's it!
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