• Cranberry Orange Panna Cotta

Add something new to the dessert table this year. Elegant, seasonal and simple Cranberry-Orange Panna Cotta will stand out among the pie crowd.


Ingredients

  • 6 TBSP cold water
  • 1 TBSP unflavored gelatin
  • 1 cup cream
  • 1 1/4 cups cane sugar
  • 1 1/2 cups whole milk
  • 1 1/2 cups buttermilk
  • 1 1/2 cups plain yogurt (unsweetened)
  • Juice and zest of one orange

FOR CRANBERRIES

  • 3 cups fresh cranberries
  • 1/3 cup cane sugar
  • 1/2 cup water
  • 2 TBSP ginger, finely minced

Preparation

1. Sprinkle gelatin over the cold water and allow to bloom for 5 minutes.

2. Heat cream and sugar in a small saucepan and bring to a low boil, then stir in gelatin.

3. Whisk together remaining ingredients in a large bowl until smooth, stir in cream/sugar mixture. Set aside to cool while preparing the cranberries.

FOR CRANBERRIES

4. In a small pot, combine all ingredients and simmer until cranberries burst and sauce thickens. Approximately 10-15 minutets. Cool.

ASSEMBLY

5. Evenly divide cranberries into eight desired dishes or individual molds then pour in panna cotta mixture. Chill for at least 4 hours to overnight to set. Serve panna cotta as is, or, for molded panna cottas, dip in hot water to loosen and invert onto serving plates.

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