Type what you have

Ingredients

• ✓ heavy cream
• cream cheese
• butter

Instructions

1. 1 Mix together cream cheese, heavy cream, and butter in a medium bowl until well blended.

By RAMONA9

Ingredients

• ✓ heavy cream
• milk
• egg yolk
• sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Mix milk and cream in a medium saucepan. Warm until foam forms around the edges. Remove from heat.
3. 3 Beat egg yolks and sugar until frothy in a large bowl. Gradually pour warm milk into egg yolks and sugar, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
4. 4 Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for 2 hours to overnight.
5. 5 Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm, at least 2 hours.

By OSTAFF1

Ingredients

• ✓ heavy cream
• strawberry
• white sugar
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone non-stick mat that is larger than the tray to prevent juice from spilling onto the tray.
2. 2 Combine strawberries, 1/4 cup sugar, and balsamic vinegar in a bowl; toss gently to coat. Transfer to the baking sheet, scraping down the bowl with a spatula to ensure all the liquid is included.
3. 3 Bake in the preheated oven for 30 minutes. Remove from oven and set aside to cool, about 30 minutes.
4. 4 Transfer cooled strawberries and all juice to the bowl of a food processor. Add remaining 1/4 cup sugar and cream; mix until smooth.
5. 5 Pour strawberry mixture into an ice cream maker and freeze according to manufacturer's instructions until it reaches the creamy texture of a gelato, 40 to 45 minutes. Serve immediately.

By Simona

Ingredients

• ✓ heavy cream
• egg yolk
• marsala wine
• white sugar

Instructions

1. 1 Fill a large saucepan with several inches of water, and bring to a boil over high heat. Reduce the heat until the water maintains a strong simmer. Place the egg yolks, Marsala wine, and sugar into a metal mixing bowl. Place the bowl over the simmering water. Beat constantly with a wire whisk until the zabaglione turns pale yellow and thickens to the consistency of softly whipped cream.
2. 2 Scrape the zabaglione into a clean mixing bowl and set over ice, stirring occasionally until cold. Once cold, fold in the whipped cream.

By janmaio

Ingredients

• ✓ heavy cream
• milk
• white sugar
• chocolate-hazelnut spread
• vanilla extract

Instructions

1. 1 Combine milk, cream, and sugar in a saucepan over medium heat; cook and stir until sugar dissolves, 3 to 5 minutes. Whisk in ½ cup chocolate-hazelnut spread and vanilla extract until incorporated and no chocolate specks remain. Do not let mixture come to a boil. Remove from heat; cool.
2. 2 Refrigerate mixture until cold, about 3 hours.
3. 3 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.
4. 4 Meanwhile, place remaining ½ cup chocolate-hazelnut spread in a small microwave-safe bowl; microwave on high until slightly melted, about 30 seconds.
5. 5 Transfer gelato to an airtight freezer-safe container. Drizzle with melted chocolate-hazelnut spread; run a knife through to swirl throughout gelato. Freeze until set, 4 hours to overnight.

By Kim's Cooking Now

Ingredients

• ✓ heavy cream
• skim milk
• gelatin
• white sugar
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Pour milk into a small bowl. Sprinkle gelatin powder over milk and stir until combined. Set aside.
3. 3 Stir heavy cream and sugar together in a saucepan. Set over medium heat and bring to a boil; watch carefully as the cream can quickly bubble up and boil over.
4. 4 Immediately stir gelatin mixture into boiling cream, stirring until completely dissolved. Cook and stir for 1 minute.
5. 5 Remove the pan from the heat and stir in vanilla.
6. 6 Pour cream mixture into 6 individual ramekins. Leave to cool, uncovered, until no longer warm, about 20 minutes.
7. 7 When cool, cover with plastic wrap. Refrigerate until set, at least 4 hours but preferably overnight.

By CHERYLA33

Ingredients

• ✓ heavy cream
• milk
• egg yolk
• sugar
• vanilla bean
• chestnut flour

Instructions

1. 1 Combine milk and cream in a saucepan and warm over low heat until foam forms around the edges. Remove from heat.
2. 2 Combine egg yolks, sugar, scraped vanilla bean seeds, and chestnut flour in a large bowl and beat with an electric mixer until frothy. Gradually pour warm milk into egg yolk mixture, whisking constantly.
3. 3 Return mixture to saucepan; add scraped vanilla bean and cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
4. 4 Pour mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
5. 5 Pour mixture into an ice cream maker, and freeze according to manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency before serving.

By Buckwheat Queen

Ingredients

• ✓ heavy cream
• chocolate cake mix
• sweetened condensed milk
• unsweetened chocolate
• water
• instant chocolate pudding mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Prepare and bake cake mix according to package directions for two 9-inch layers. Cool and remove from pans.
2. 2 In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in water, then instant pudding until smooth. Chill for at least 30 minutes.
3. 3 Remove chocolate mixture from the refrigerator and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.
4. 4 Place one layer of cake onto a serving plate. Top with 1 1/2 cups of mousse, then cover with remaining cake layer. Frost with remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.

By Stephanie

Ingredients

• ✓ heavy cream
• egg
• white sugar
• brandy
• mascarpone cheese

Instructions

1. 1 Combine egg yolks and sugar in a large bowl; beat using an electric mixer until frothy and pale. Add brandy and mascarpone cheese. Continue beating until mixture becomes firm, about 5 minutes.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Beat cream in a separate chilled glass or metal bowl using an electric mixer until soft peaks form. Gently fold egg whites and whipped cream into mascarpone mixture with a spatula or wooden spoon.

By PaolaAlbanesi

Ingredients

• ✓ heavy cream
• egg yolk
• honey
• honey
• raspberry
• pistachio nut

Instructions

1. 1 Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on both sides. Set aside.
2. 2 Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes.
3. 3 Beat heavy cream in a separate bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold whipped cream into egg yolk mixture. Pour into the prepared pan, smoothing the top. Cover with plastic wrap.
4. 4 Freeze until semifreddo is chilled, about 90 minutes. Remove from the freezer and stir in raspberries and pistachio nuts until evenly distributed. Freeze until firm, at least 4 hours.
5. 5 Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.

By Cindy Anschutz Barbieri

Ingredients

• ✓ heavy cream
• lemon juice
• gelatin
• white sugar
• lemon zest
• orange liqueur

Instructions

1. 1 Place lemon juice in a small bowl and sprinkle the unflavored gelatin over it. Let stand for about 15 minutes until gelatin softens.
2. 2 Combine heavy cream, sugar, and 2 tablespoons lemon zest in a saucepan over medium-low heat; bring to a simmer. Whisk in gelatin mixture until dissolved. Remove from heat and stir in orange liqueur.
3. 3 Strain the cream mixture into a medium bowl and divide evenly among small glass bowls or ramekins.
4. 4 Place uncovered panna cottas into the refrigerator until set, at least 4 hours. If time permits, cover the bowls with plastic wrap and chill overnight.
5. 5 Garnish with remaining lemon zest before serving.

By lutzflcat

Ingredients

• ✓ heavy cream
• milk
• white sugar
• cocoa powder
• dark chocolate
• egg yolk

Instructions

1. 1 Heat milk, 1/2 of the sugar, and cream in a heavy saucepan until simmering and sugar is dissolved, about 5 minutes, being careful not to scorch milk. Remove from heat and whisk in cocoa powder and dark chocolate until well combined. Allow to cool slightly.
2. 2 Meanwhile, beat egg yolks and remaining sugar in a large bowl using a whisk or electric beater until thick and pale yellow. Add about 1 cup of the slightly cooled chocolate mixture in a slow stream to avoid cooking eggs, whisking constantly until well combined. Add the remaining chocolate mixture and return the saucepan to medium-low heat. Stir constantly until thickened enough to coat the back of a spoon, about 5 minutes more.
3. 3 Strain custard through a sieve into a bowl and cover with plastic wrap, touching the surface to prevent skin from forming. Refrigerate for 8 hours to overnight.
4. 4 Pour cold custard into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until hardened, about 1 hour.

By Ivy

Ingredients

• ✓ heavy cream
• coffee
• white sugar
• egg yolk
• mascarpone cheese
• candied walnut

Instructions

1. 1 Combine coffee and sugar in a saucepan over medium heat and bring to a boil, stirring occasionally so sugar does not stick to the bottom of the pan. Remove from heat.
2. 2 Whisk egg yolks in a heatproof bowl until frothy. Add sweetened coffee 1 tablespoon at a time, whisking vigorously to prevent egg yolks from curdling.
3. 3 Place bowl on top of a pot with simmering water, making sure the bottom of the bowl does not touch the water. Continue whisking vigorously until mixture thickens and gets creamy, 4 to 6 minutes.
4. 4 Remove bowl from heat and place over a bowl of ice; whisk until cooled. Fold in mascarpone cheese.
5. 5 Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir 2 tablespoons of whipped cream into the coffee mixture to thin it out. Fold in remaining cream carefully with a spatula until just combined. Fold in walnuts.
6. 6 Pour mixture into 4 serving or ice cream glasses and freeze until firm, at least 5 hours.

By Deborah Lo Scalzo

Ingredients

• ✓ heavy cream
• milk
• white sugar
• sugar
• egg yolk
• kosher salt

Instructions

1. 1 Combine milk, ⅔ cup sugar, 1 tablespoon sugar, and egg yolks in a saucepan; whisk thoroughly. Cook over medium heat, stirring gently with a spatula, until custard is steaming-hot and thick enough to coat the back of a spoon, about 10 minutes. Stir in heavy cream and salt; remove from heat.
2. 2 Pour custard through a fine-mesh sieve into a large measuring cup or bowl; cool to room temperature. Cover the cup with plastic wrap; refrigerate until completely chilled, 8 hours to overnight.
3. 3 Pour mixture into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container, cover with a lid, and freeze until firm, at least 4 hours.

By John Mitzewich

Ingredients

• ✓ heavy cream
• pistachio
• milk
• egg
• white sugar
• orange blossom water

Instructions

1. 1 Bring a large pot of water to a boil and boil pistachios for 2 to 3 minutes. Drain and remove the skin from the pistachios by rubbing them inside a clean and dry cloth. Spread out on another clean cloth and let them dry completely, about 1 hour. Grind pistachios in a blender or using a mortar and pestle until they form a paste. Set aside.
2. 2 Pour milk into a saucepan over medium heat and bring to a simmer. Remove from heat and set aside to cool slightly.
3. 3 Combine eggs and sugar in a bowl and beat using an electric mixer until pale and fluffy, about 5 minutes. Pour into the saucepan with the milk and stir well. Return the pan to low heat and cook until just simmering. Remove from heat and transfer to a bowl to stop the cooking process. Stir in orange blossom water.
4. 4 Transfer ground pistachios to a bowl, add egg-milk mixture, and stir well to combine. Set aside.
5. 5 Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Gently fold pistachio mixture into the bowl with the cream.
6. 6 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By Squisitosofia

Ingredients

• ✓ heavy cream
• sugar
• ricotta cheese
• sour cream
• sugar
• dark rum
• coffee
• ladyfinger

Instructions

1. 1 Beat cream and 3 tablespoons sugar together in a bowl using an electric mixer until stiff peaks form. Refrigerate until ready to use.
2. 2 Beat ricotta cheese, sour cream, and sugar together in a bowl. Fold in whipped cream; add rum.
3. 3 Pour coffee into a bowl. Dip ends of 1/2 of the ladyfingers in coffee. Arrange ladyfingers dipped-side down into a single layer in a 2- to 2 1/2-inch deep rectangular serving dish. Spread 1/2 of the ricotta-cream mixture on top. Repeat dipping and arranging remaining ladyfingers; spread remaining ricotta-cream mixture on top. Cover with plastic wrap; refrigerate until fully chilled, 10 to 12 hours.

By Jude

Ingredients

• ✓ heavy cream
• coconut milk
• gelatin
• white sugar
• vanilla extract
• coconut flour
• coconut

Instructions

1. 1 Pour ¼ cup coconut milk into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute.
2. 2 Combine remaining coconut milk, cream, sugar, and vanilla extract in a small saucepan over low heat. Cook and whisk constantly without simmering for 3 minutes. Add coconut flour. Continue cooking over low heat while stirring until smooth and lump free, 7 minutes longer.
3. 3 Add gelatin mixture to the cream mixture and whisk vigorously to dissolve gelatin. Remove from heat and pass mixture through a fine sieve.
4. 4 Wet an aluminum panna cotta mold with water and pour in cream mixture; wetting the mold first makes it easier to unmold later. Refrigerate at least 4 hours.
5. 5 Flip panna cotta onto a serving plate, carefully unmold, and sprinkle the top with some coconut.

By ItalianaVera

Ingredients

• ✓ heavy cream
• egg
• instant dark roast coffee
• white sugar
• marsala wine
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine egg yolks, instant dark roast coffee, marsala wine, and sugar in a metal bowl and whisk together until smooth.
3. 3 Place bowl in the top of a double boiler over lightly simmering water. Whisk constantly until mixture thickens and drippings from the whisk form ribbons on the surface that are visible for 1/2 second to 1 second, about 10 minutes. If you are "brave", you can set the bowl directly over medium-low heat and thicken the egg cream that way, but you have to be careful so you don't end up with scrambled eggs. This last method is slightly faster and will take about 6 to 7 minutes.
4. 4 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add salt and continue to beat until stiff peaks form. Set aside.
5. 5 Beat heavy cream in a chilled glass or metal bowl with an electric mixer until medium-stiff peaks form.
6. 6 Using a spatula, fold in egg yolk mixture until combined.
7. 7 Add half of the egg whites and fold in until combined. Then fold in remaining egg whites until well combined.
8. 8 Transfer mixture into small 4 ounce jam jars and close with lids. Freeze for 4 hours or overnight.
9. 9 Garnish and enjoy!

By John Mitzewich

Ingredients

• ✓ heavy cream
• milk
• white sugar
• egg yolk
• chocolate hazelnut spread
• instant espresso powder
• vanilla extract

Instructions

1. 1 Combine milk, cream, and ⅓ cup sugar in a saucepan over medium heat; cook and stir until sugar dissolves, 3 to 5 minutes.
2. 2 Beat egg yolks and remaining ⅓ cup sugar together in a bowl until light yellow, about 4 minutes. Pour ½ cup milk mixture into egg yolk mixture; whisk until smooth, whisking quickly to avoid scrambling eggs. Pour mixture back into the saucepan, stirring continuously; cook, stirring continuously, until custard is thick enough to coat the back of a metal spoon, 8 to 10 minutes. Remove from heat.
3. 3 Stir chocolate hazelnut spread, espresso powder, and vanilla extract into custard until well combined; pour through a mesh strainer into a bowl. Refrigerate custard until cold, about 3 hours.
4. 4 Pour custard into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze to desired consistency.

By Katie Poppy

Ingredients

• ✓ heavy cream
• mascarpone cheese
• sugar
• amaretto liqueur
• espresso
• ladyfinger
• unsweetened chocolate

Instructions

1. 1 Whisk mascarpone cheese, sugar, and amaretto liqueur together in a bowl until smooth.
2. 2 Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: whipped cream should form soft mounds rather than a sharp peak. Fold whipped cream into mascarpone mixture. Pour espresso into a separate bowl.
3. 3 Dip 12 ladyfingers into espresso; arrange dipped ladyfingers in an 8-inch square baking pan. Spread ½ mascarpone mixture over ladyfingers; grate 1 chocolate square over mascarpone layer. Dip remaining 12 ladyfingers into espresso; arrange dipped ladyfingers on top. Spread remaining ½ mascarpone mixture over ladyfingers; grate remaining 1 chocolate square over mascarpone layer. Refrigerate tiramisu until set, at least 2 hours.

By Meredith

Ingredients

• ✓ heavy cream
• strawberry
• white sugar
• lemon
• water
• cream cheese
• ladyfinger cookie

Instructions

1. 1 Reserve 3 or 4 strawberries for garnish; slice 1/2 remaining strawberries into a bowl. Add 2 tablespoons sugar and juice of 1 lemon to sliced strawberries; stir to combine. Set aside to macerate.
2. 2 Combine remaining strawberries, 2 1/2 tablespoons sugar, and remaining juice of 1 lemon in a blender; blend until smooth.
3. 3 Transfer strawberry purée to a small saucepan; cook over low heat, stirring often, until thickened to a sauce-like consistency, 5 to 10 minutes. Taste sauce; add more sugar if not sweet enough and add water if too thick. Cool completely.
4. 4 Beat cream cheese and remaining 2 1/2 tablespoons sugar in a large bowl with an electric mixer until smooth and creamy. Whip cream in a separate bowl until soft peaks form; fold into cream cheese mixture.
5. 5 Arrange ladyfingers in a snug, single layer in a square glass baking dish. Pour 1/2 strawberry sauce over ladyfingers; spread 1/2 cream cheese mixture on top. Scatter 1/2 macerated strawberries on cream cheese mixture. Repeat layers with remaining ladyfingers, sauce, and macerated strawberries. Spread remaining cream mixture evenly over top; garnish with reserved strawberries.
6. 6 Cover tiramisu with plastic wrap; refrigerate, 4 hours to overnight.

By Alemarsi

Ingredients

• ✓ heavy cream
• instant coffee granules
• water
• cottage cheese
• confectioners sugar
• ladyfinger cookie
• strawberry
• strawberry

Instructions

1. 1 Stir instant coffee granules and water together in a bowl until dissolved. Let cool.
2. 2 Beat cottage cheese, cream, and confectioners' sugar together in a separate bowl with an electric mixer on medium-high speed until thickened, 1 to 2 minutes.
3. 3 Brush each ladyfinger cookie with coffee. Arrange a few ladyfingers in the bottom of 4 serving glasses. Spread a layer of cream filling atop the ladyfingers. Layer a few strawberry slices atop cream filling. Repeat with remaining ladyfingers, cream filling, and sliced strawberries, ending with a layer of cream filling. Garnish each glass with a whole strawberry.

By Mashmousha

Ingredients

• ✓ heavy cream
• lemon
• confectioners sugar
• milk
• gelatin
• vanilla extract
• strawberry
• raspberry

Instructions

1. 1 Cut the rind from 1/4 lemon into long strips. Place strips in a saucepan with cream and confectioners' sugar. Bring to a simmer over medium heat. Set aside to steep for 10 minutes.
2. 2 Meanwhile, combine milk and gelatin in a small bowl. Let sit for 5 minutes.
3. 3 Reheat the cream mixture until hot. Remove from heat. Stir in gelatin mixture and vanilla extract. Remove lemon rind. Pour into 8 ramekins and refrigerate until set, about 1 to 2 hours.
4. 4 To serve, arrange strawberry slices and raspberries on top of each custard.

By Jennifer

Ingredients

• ✓ heavy cream
• maraschino cherry
• rum extract
• vanilla pudding mix
• instant chocolate pudding mix
• ladyfinger cookie
• sugar
• almond

Instructions

1. 1 In a small bowl, drain cherry juice and add rum; set aside. Prepare vanilla and chocolate puddings in separate bowls, according to package directions. Allow to set up 5 minutes.
2. 2 In a 9x13 inch baking dish, place a layer of cookies on the bottom of the dish; cut a few of the cookies in order to create a tight fit, if needed.
3. 3 Sprinkle cookie layer with 1/3 of the cherry juice mixture and spoon vanilla pudding over the cookies, spreading to the edge of the pan. Repeat steps with cookies, cherry juice and chocolate pudding. Make final layer with cookies and remaining juice.
4. 4 In a medium bowl, whip cream and sugar together until soft peaks form. Top dessert with whipped cream, sprinkle with almonds, and garnish with whole cherries. Refrigerate for 2 hours or more before serving.

By Donna Holub

Ingredients

• ✓ heavy cream
• gelatin
• water
• milk
• white sugar
• lemon zest
• vanilla bean
• strawberry jam

Instructions

1. 1 Sprinkle gelatin over water; let stand until dissolved, about 1 minute.
2. 2 Place heavy cream, milk, sugar, lemon zest, and vanilla bean in a saucepan over medium heat; cook, stirring constantly, until mixture is simmering. Simmer gently, about 5 minutes. Remove from heat and discard vanilla bean.
3. 3 Stir gelatin mixture into the hot cream mixture until dissolved. Stir in strawberry jam. Pour into small dessert cups, cover with plastic wrap, and refrigerate until set, 8 hours to overnight.

By Jane Jensen Hoegh

Ingredients

• ✓ heavy cream
• egg yolk
• sugar
• mascarpone cheese
• ladyfinger
• coffee flavored liqueur
• cocoa powder
• semisweet chocolate

Instructions

1. 1 Gather all ingredients.
2. 2 Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon-colored.
3. 3 Add mascarpone to whipped yolks. Beat until combined.
4. 4 In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
5. 5 Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur.
6. 6 Spoon half of the cream filling over the lady fingers.
7. 7 Repeat ladyfingers, coffee liqueur and filling layers.
8. 8 Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight. Enjoy!
9. 9 Enjoy!

By Carol

Ingredients

• ✓ heavy cream
• mascarpone cheese
• orange liqueur
• white sugar
• vanilla extract
• orange juice
• ladyfinger
• cocoa powder

Instructions

1. 1 Beat mascarpone and 2 tablespoons orange-flavored liqueur together in a large bowl until smooth. Set aside.
2. 2 Beat cream, sugar, and vanilla extract together in a separate bowl using an electric mixer until soft peaks form. Fold about ¼ whipped cream into mascarpone mixture using a large rubber spatula until smooth; fold in remaining ¾ whipped cream until smooth and well combined. Set aside.
3. 3 Combine orange juice and remaining 2 tablespoons orange-flavored liqueur in a shallow bowl. Separate ladyfingers; quickly dip ladyfingers in orange juice mixture, 2 to 3 at a time, just long enough to absorb a small amount of liquid. Arrange soaked ladyfingers in a 9x13-inch baking dish until bottom of dish is covered in a single layer.
4. 4 Spread about ½ mascarpone mixture over ladyfingers layer; sprinkle about ½ cocoa powder over mascarpone layer. Soak and layer in remaining ladyfingers, followed by remaining ½ mascarpone mixture, and remaining ½ cocoa powder.
5. 5 Cover the baking dish with plastic wrap; refrigerate until set, 5 hours to overnight.

By MrsFisher0729

Ingredients

• ✓ heavy cream
• mascarpone cheese
• pumpkin puree
• sugar
• pumpkin pie spice
• sugar
• coffee
• dark rum
• ladyfinger
• white chocolate

Instructions

1. 1 In a large bowl or a stand mixer fitted with the whisk, combine 1 1/2 cups cream, mascarpone, pumpkin, 1/2 cup sugar, and pumpkin spice. Beat on high speed with a hand mixer or on medium-high speed in the stand mixer until stiffly whipped.
2. 2 In a medium bowl, beat remaining 1/2 cup heavy cream with 1 tablespoon sugar until stiffly whipped.
3. 3 In a small bowl, stir together coffee, rum, and remaining 1 tablespoon sugar.
4. 4 Have ready 6 approximately 4-inch wide cups or ramekins. Dip ladyfingers in coffee mixture and line cups or ramekins with a single layer. Depending on size of cups or ramekins, ladyfingers may need to be cut shorter with a serrated knife.
5. 5 Top with a layer of pumpkin mixture. Top with another layer of soaked ladyfingers and another layer of pumpkin mixture.
6. 6 Top each serving with a generous spoonful of the whipped cream and sprinkle with white chocolate. Serve immediately or refrigerate, covered, up to 1 day.

By In The Raw

Ingredients

• ✓ heavy cream
• cooking spray
• lemon juice
• gelatin
• half and half
• lemon zest
• granulated sugar
• vanilla extract
• mint

Instructions

1. 1 Lightly coat (or oil) six 6-ounce ramekins with cooking spray.
2. 2 Pour lemon juice into a small bowl; sprinkle with gelatin. Let sit until gelatin softened, about 5 minutes; mix well. Set aside.
3. 3 Combine heavy cream, half and half, and 2 teaspoons lemon zest in a saucepan over low heat. Add sugar, stirring frequently, until sugar completely dissolved; heat slowly until just about to boil, about 15 minutes. Remove from heat.
4. 4 Whisk gelatin mixture and vanilla extract into cream mixture until well blended and gelatin is completely dissolved; continue to lightly whisk until mixture comes close to room temperature, about 10 minutes. This will prevent the gelatin and cream from separating while panna cotta is setting.
5. 5 Divide mixture into ramekins, about 1/2 cup per portion. Cover each ramekin with plastic wrap; refrigerate until set, about 4 hours.
6. 6 Run a knife around inside edges of ramekins. Carefully dip each ramekin into a bowl of hot water 3 to 5 seconds. Carefully invert onto serving plates, tap, and jiggle ramekins a bit, if needed, to release panna cotta onto plates.
7. 7 Garnish with lemon zest and mint leaves; serve with fresh blueberries.

By fabeveryday

Ingredients

• ✓ heavy cream
• orange juice
• gelatin
• egg
• egg yolk
• white sugar
• orange extract
• orange

Instructions

1. 1 Pour orange juice into a saucepan. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Place over low heat; stir constantly until granules are completely dissolved, about 3 minutes. Remove from heat and allow to cool, about 1 hour.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Combine egg yolks and sugar in a large bowl; beat using an electric mixer until pale and fluffy. Set aside.
3. 3 Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Fold into the large bowl with the egg yolk-sugar mixture, followed by the stiff egg whites. Fold orange-gelatin mixture and orange extract into the large bowl with the egg yolk-cream mixture.
4. 4 Pour mixture into a mold and freeze 8 hours to overnight. When it's time to serve, dip mold in hot water to loosen bottom and sides; turn out onto a serving plate. Decorate with orange wedges.

By Crjssy