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Recipe details
Mascarpone Panna Cotta with Blueberry Compote and Yellow Melon
A tender mascarpone panna cotta served with a loose blueberry-lemon compote and fresh yellow melon cubes. The cream is heated to dissolve the gelatin, then chilled before the fruit is added.
≈ 211 kcal/100 g · ≈ 800 kcal/serving
50 minEasyItalian
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
yellow melon, peeled and cut into 1 cm cubes100 g
blueberries80 g
mascarpone70 g
heavy cream100 ml
granulated sugar20 g
powdered gelatin3 g
cold water for blooming gelatin30 ml
lemon juice10 ml
Cookware and utensils
small saucepan
mixing bowl
whisk
fine-mesh sieve
two small ramekins
refrigerator
Directions
01
Sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
Products
powdered gelatin — 3 g; cold water for blooming gelatin — 30 ml
Action
bloom
Time
5 min
Temperature
room temperature
02
Heat the heavy cream and sugar in a saucepan until steaming but not boiling.
Products
heavy cream — 100 ml; granulated sugar — 20 g
Action
heat
Time
4 min
Temperature
about 75°C/167°F
03
Whisk the bloomed gelatin into the hot cream until completely dissolved.
Products
powdered gelatin — 3 g; cold water for blooming gelatin — 30 ml; heavy cream — 100 ml
Action
dissolve
Time
1 min
Temperature
hot, off heat
04
Whisk the mascarpone into the cream mixture until smooth.
Products
mascarpone — 70 g; heavy cream — 100 ml
Action
combine
Time
2 min
Temperature
warm
05
Strain the mixture through a fine-mesh sieve into a bowl.
Products
mascarpone — 70 g; heavy cream — 100 ml; powdered gelatin — 3 g
Action
strain
Time
2 min
Temperature
warm
06
Divide the mixture between two ramekins.
Products
mascarpone — 70 g; heavy cream — 100 ml; powdered gelatin — 3 g
Action
portion
Time
1 min
Temperature
warm
07
Chill the ramekins until the panna cotta is softly set.
Products
mascarpone — 70 g; powdered gelatin — 3 g
Action
chill
Time
30 min
Temperature
refrigerator, 4°C/40°F
08
Simmer the blueberries and lemon juice until the berries split and form a loose compote.
Products
blueberries — 80 g; lemon juice — 10 ml
Action
simmer
Time
5 min
Temperature
low simmer
09
Cool the compote to lukewarm.
Products
blueberries — 80 g; lemon juice — 10 ml
Action
cool
Time
3 min
Temperature
lukewarm
10
Spoon the compote and diced yellow melon over the chilled panna cotta.
Products
blueberries — 80 g; yellow melon, peeled and cut into 1 cm cubes — 100 g
Action
serve
Time
2 min
Temperature
cool
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
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