Cranberry Panna Cotta
Ingredients:
- 1 1/2 cups Pecan Cranberry Sauce, see below
- 4 tablespoons cold water
- 4 teaspoons unflavored gelatin
- 1 1/2 cups cream* (see note)
- 1 cup lemon flavored yogurt*(see note)
- 1/2 cup sugar
- Mint leaf fresh raspberry garnish
Method: Place 2 tablespoons cold water in two small bowls or cups; sprinkle each with 2 teaspoons unflavored gelatin and allow gelatin to soften while preparing other steps.
Puree or blend cranberry sauce; heat sauce in saucepan or in microwave oven until warm. Heat one small bowl of unflavored gelatin in microwave oven for 10 seconds or until liquid and gelatin is completely dissolved. Stir gelatin into warm cranberries. Refrigerate until ready to use.
Gently whisk together cream, yogurt and sugar; heat in sauce pan over medium heat or in microwave oven, stirring until sugar is dissolved. Heat remaining bowl of softened gelatin in microwave for 10 seconds or until gelatin is liquid and completely dissolved; stir gelatin into warm cream.
Fill eight 1/2-cup molds or serving glasses approximately 1/3 full of cream; cover and refrigerate 3-4 hours or until set.** Refrigerate remaining cream. Warm cranberry sauce in microwave oven until it is soft enough to spoon/pour into molds; divide cranberry sauce among molds; cover and refrigerate until set. Microwave remaining cream in microwave until soft enough to pour; divide cream among molds. Cover and refrigerate until set. Custard maybe enjoyed from serving glasses or place molds in warm water for a few seconds to loosen side and unmold on serving plate. Garnish with additional cranberries or fresh raspberry and mint leaf.
Notes: Delicious and very attractive dessert! Alternate method – fill molds/glasses completely with cream and set; unmold then pour softened cranberry puree over top of each serving as in picture. Serves 8
* Panna Cotta is traditionally rich with cream. For lower fat/non-fat version substitute half n half, whole milk or even skim milk for the cream and use fat-free yogurt – nutrient rich, low in calories and fat. Nutrient analysis was calculated as recipe is written.
** For a fun tilted look, set molds or glasses at a 45 degree angle prior to filling. Egg cartons and rolled dish towels on a baking sheet do well to help hold molds at 45 degrees while custard is setting.
Pecan Cranberry Sauce: 1 package (12 oz) fresh or frozen cranberries, 2 oranges, 1-cup sugar, 1/3-cup chopped pecans. Wash and sort cranberries, place in saucepan. Finely grate of zest or peel from 1-2 oranges (to taste); squeeze juice into a measuring cup, add enough water to make 1 cup liquid. Combine zest, juice/water with cranberries and sugar. Bring to a boil, reduce heat and simmer 10 minutes, stirring occasionally. Cool. Makes approx 3 cups sauce.
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