Sunday, April 12, 2015

Cranberry Panna Cotta

Cranberry Panna Cotta
Serves 2 to 4
(depends on size of your serving containers)

Cranberry Sauce
90g (1 cup) cranberries, fresh or frozen
50g (1/4 cup) water
25g (2 TBSP) brown sugar
1/8 tsp of orange blossom water

  1. Add all the ingredients in small pot.
  2. Bring to a boil and stir constantly over low heat for 5 minutes until a thick sauce is formed.
  3. Remove from stove top and allow to cool.

Panna Cotta
40g (1/3 heaping cup) of cranberries, fresh or frozen
17g (1 1/2 TBSP) sugar
6g (1/2 TBSP) water
190g (3/4 cup + 2 TBSP) half and half
1/2 tsp powdered gelatin (Knox)

  1. Mix cranberries, sugar, and water in a small pot. Over low heat, stir the cranberries for 5 minutes until all the berries have bursted and a mushy sauce is created. If some berries are still chunky, use the back of the spoon to smash it. Allow the mixture to cool in the refrigerator for 15 minutes.
  2. In the meantime, pour 1/4 cup of half and half in a bowl and sprinkle gelatin on top. Set aside.
  3. In a small pot, heat rest of half and half over low heat until steaming. Stir into gelatin mixture until well combined and slowly incorporate into the cranberry mixture.

To Assemble

Find small serving dishes and put a scoop of cranberry sauce on the bottom. Next, pour panna cotta on top. It should be a ratio of 1:2 of cranberry sauce to panna cotta.

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