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Mascarpone Cappuccino Panna Cotta recipe

Serve this creamy Italian gelatin dessertin cappuccino cups topped with a chocolate-covered coffee bean.

Recipe: Mascarpone CappuccinoPanna Cotta

1 cup heavy cream
3 tablespoons granulated sugar
2 tablespoons butter
1/4 cup very strong espresso
1/4 cup semisweet or bittersweet chocolate, chopped
1 1/2 teaspoons unflavored gelatin, softened in 3 tablespoonscold water
1/2 cup sour cream
1/2 cup Wisconsin Mascarpone CheeseChocolate-covered coffee beans for garnish(optional)

  • Heat cream with sugar, butter, espressoand chocolate until sugar is dissolved and butter and chocolateare melted.
  • Remove from heat and whisk in softenedgelatin to dissolve.
  • Whisk in remaining ingredients to blend.Chill slightly.
  • Pour into 4 cappuccino cups or 6 espressocups. Refrigerate until set.
  • Garnish with chocolate-covered coffeebeans, if desired.

    Makes 4 to 6 servings.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

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