This is my kind of jello. I have never much cared for actual Jell-O growing up and have always preferred more creamy gelatin desserts like this panna cotta. I was locked up inside one weekend this past summer when we had a hurricane rolling through, so I decided to make an amazing dinner for Miss A and I along with this yummy dessert.
The recipe called for pouring it into small champagne glasses. But, I much prefer the look of the panna cotta displayed on its own outside of the confines of a glass. I've had all kinds of little stainless steel molds, so I tried a few different ones. The one that worked the best is the small brioche mold.
I love mascarpone cheese. It just looks so velvety.
This was the mascarpone-gelatin mixture with some grated lime peel.
I filled up the molds and ended up having to use one glass. Then, they chilled for the afternoon while we watched the storm brew outside.
My final product all speckled with grated lime peel.
I made the warm raspberry sauce to pour over the panna cotta and it was a perfect combination of cold and warm on a stormy day.
Recipe for Lime Mascarpone Panna Cotta with Raspberry Sauce
From Bon Appétit
1/2 cup mascarpone cheese or cream cheese
3/4 cup sugar, divided
1 T. butter
1 1/2 6-ounce containers raspberries (about 2 cups)