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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe came from Cuisine Nov/Dec 2000. It's a delicious custard-like dessert I've made for the holidays. I like it because it's unexpected and light but decadent. Cook time excludes chill time. 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:
1. 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.
2. In a large saucepan over medium heat, warm cream, sugar, vanilla, and salt.
3. Stir occasionally, just until it starts to steam, 5 to 7 minutes (DO NOT BOIL).
4. Turn off heat and stir in bloomed gelatin until dissolved and dispersed.
5. Cool the cream mixture in the pan for 5 minutes.
6. 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.
7. Whisk in remaining warm cream.
8. Place small, ungreased custard cups or ramekins on a baking sheet.
9. Pour 2/3 cup panna cotta mixture into each cup.
10. Cover with plastic wrap and refrigerate overnight or 24 hours.
11. To unmold, run a sharp knife around a chilled panna cotta, then dip cup in boiling water 5 seconds.
12. Run the knife around edge again and invert onto a serving plate.
13. To loosen, hold cup tightly against the plate and shake gently.
14. 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).
15. Smooth imperfections with your finger or a sharp knife.
16. Garnish with 1 to 2 tablespoons Cranberry Wine Sauce and reserved berries. Serve cold.
17. To make the sauce, over medium-high heat dissolve sugar and wine and add berries.
18. When they start to pop, remove 1/2 cup cranberries with a slotted spoon.
19. Spread on a plate and reserve.
20. Reduce heat to medium and simmer remaining cranberries in the wine 10 minutes.
21. Strain sauce through fine-mesh strainer; pressing on solids to release juice. Discard pulp.
22. Add lemon juice to sauce and strain again to remove additional seeds, if necessary.
23. Chill.
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