Panna Cotta al Mascarpone con Fragole

Ingredients

• 2 tablespoons butter 
• 2 teaspoons gelatin powder unflavored
• 2.5 cups heavy whipping cream divided
• 0.8 cup juice of lime fresh divided
• 1 tablespoon lime zest 
• 8 ounce carton mascarpone cheese 
• 4 cups strawberries fresh sliced
• 1.5 cups sugar divided

Equipment

• sauce pan
• whisk

Directions

1. Sprinkle gelatin over 1/2 cup lime juice in a small saucepan; let stand 1 minute.
2. Add lime zest and 1/2 cup whipping cream. Cook over low heat, stirring until gelatin dissolves (about 2 minutes). Cool slightly.
3. Whisk together mascarpone cheese and 1 cup sugar. Slowly whisk in remaining 2 cups whipping cream. Gradually whisk in gelatin mixture.
4. Pour into 8 dessert glasses; cover and chill 8 hours or overnight.
5. Combine remaining 1/2 cup sugar, remaining 1/4 cup lime juice, and butter in a small saucepan. Cook over low heat until sugar dissolves. Bring to a boil, reduce heat, and simmer 3 minutes. Cool completely.
6. Pour mixture over strawberries, tossing to coat. Spoon strawberry mixture over chilled panna cotta.