CUSTARD SPECTACULAR PART 3:
In this episode of Bake it Up a Notch, Erin Jeanne McDowell dives once more into the world of custards, teaching us how to make both Layered Berries & Cream Panna Cotta and Cheesecake Mousse. In the final part of her three part series, Erin showcases her love for one of her favorite desserts. Here's what she has to say about them:

BERRIES & CREAM PANNA COTTA:
"I fell in love with panna cotta at Lidia Bastianich’s Kansas City restaurant. It was where my family celebrated special occasions, with slices of crispy cheese frico topped with mounds of salad, huge piles of pasta, and cold panna cotta for dessert. Once you realize how simple panna cotta is to make, you’ll also realize it’s brimming with possibilities. It can be made in many flavors, eaten on its own or even used as the filling for a tart or pie. This is one of my favorite ways to enjoy it—as a layered dessert boasting two complimentary flavors."

CHEESECAKE MOUSSE:
"This mousse has all the tangy flavors of cheesecake, whipped into a light as air frenzy. It’s also a slightly less intimidating introduction to the method of making mousse. It’s perfect all on its own, but I especially love it topped with fresh fruit or a dollop of jam. To dress this up even more, try a drizzle of melted chocolate and a sprinkle of graham cracker crumbs. The mousse cups will keep for up to 1 week in the refrigerator."

CHAPTERS:
00:00 - Introduction
0:45 - Panna Cotta
3:05 - The Berry Layer
6:07 - The Vanilla Layer
8:21 - Mousse
11:26 - The Cream Cheese Base
12:10 - The Meringue
14:45 - Mistakes Happen!

GET THE RECIPE:
Layered Berries & Cream Panna Cotta: https://food52.com/recipes/90016-laye...
Cheesecake Mousse: https://food52.com/recipes/90017-best...

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