Panna Cotta
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 teaspoons cold water
- 2 teaspoons unflavored gelatin
- 3 cups heavy cream
- 2⁄3 cup sugar
- 1 1⁄2 teaspoons vanilla extract
- 1 pinch salt
- 3⁄4 cup sour cream
- 1 cup sugar
- 1 cup dry red wine
- 1 1⁄2 cups fresh cranberries
- 1 teaspoon lemon juice
directions
- Sprinkle the gelatin over cold water (you won't use the whole packet). This is called blooming and softens the gelatin so it dissolves better. It will set up in 5 to 10 minutes into a soft, pliable disc.
- In a large saucepan over medium heat, warm cream, sugar, vanilla, and salt.
- Stir occasionally, just until it starts to steam, 5 to 7 minutes (DO NOT BOIL).
- Turn off heat and stir in bloomed gelatin until dissolved and dispersed.
- Cool the cream mixture in the pan for 5 minutes.
- Place the sour cream in a large bowl with a pour spout. Slowly add 1 cup of warm cream into the sour cream and whisk until smooth.
- Whisk in remaining warm cream.
- Place small, ungreased custard cups or ramekins on a baking sheet.
- Pour 2/3 cup panna cotta mixture into each cup.
- Cover with plastic wrap and refrigerate overnight or 24 hours.
- To unmold, run a sharp knife around a chilled panna cotta, then dip cup in boiling water 5 seconds.
- Run the knife around edge again and invert onto a serving plate.
- To loosen, hold cup tightly against the plate and shake gently.
- When it pulls away from the sides, remove the cup (if it won't release, run the knife around again and dip in boiling water).
- Smooth imperfections with your finger or a sharp knife.
- Garnish with 1 to 2 tablespoons Cranberry Wine Sauce and reserved berries. Serve cold.
- To make the sauce, over medium-high heat dissolve sugar and wine and add berries.
- When they start to pop, remove 1/2 cup cranberries with a slotted spoon.
- Spread on a plate and reserve.
- Reduce heat to medium and simmer remaining cranberries in the wine 10 minutes.
- Strain sauce through fine-mesh strainer; pressing on solids to release juice. Discard pulp.
- Add lemon juice to sauce and strain again to remove additional seeds, if necessary.
- Chill.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.