Have you ever had times when you try out a recipe and it fails? Like F*A*I*L*S ! And then you just give up after the first try because you couldn’t be bothered? For me it was the panna cotta. Not this lightly spiced, Cranberry Panna Cotta. But a different one.
When I first tried my hands on a panna cotta recipe years ago, the cream and the milk separated while setting. The gelatin had not done it’s magic. And the whole thing didn’t even remotely taste like what it should have. I drowned it all into the kitchen sink, including my sorrows of failing. Afterwards, I didn’t think about want to make a panna cotta for years. Years later, I was treated to one stunning panna cotta that made me swoon with each spoonful. It was light, quivering and had just the right hint of sweetness. And I was in love.
With a new found love of eating the dessert, I set up to try out quite a few recipes and techniques. In the end I settled on a few go to recipes that never fail, are a delight to eat and a breeze to make. This buttermilk panna cotta with grilled mango sorbet is one such fail proof recipe. Which brings me to today’s recipe for the cranberry panna cotta. This is also a no fail recipe, with just a hint of sweet, some tang and lot of flavor from the nutmeg, Grand Marnier and hints of blood orange.
If you have shied away from making panna cotta, like I did for years, this is a recipe you must try. It tastes great and comes together rather quickly.
A few notes about gelatin :-
Should You use Sheet/leaf gelatin or granular/powder ? They both work. However the sheet gelatin is slightly more expensive depending on what grade it is. Also sheet gelatin produces a clearer finished product.
How to bloom gelatin ? Always use cool water. Gelatin will dissolve in almost any liquid. Although you should avoid using tropical fruit juices to bloom it unless they are pasteurized. Fruits like kiwi, Papaya, mango contain bromelin, an enzyme that breaks down gelatin. Pasteurization neutralizes the enzyme bromelin.
Is there a Vegan/ Vegetarian Gelatin ? yes – agar agar, guar gum, xanthan gum, pectin and kudzu. Out of these choices, Kudzu is the only alkaline starch.
Cranberry Panna Cotta
Ingredients
Cranberry Coulis
- 1.5 tsp unflavored gelatin
- 1.5 tsp cool water
- 6 oz Fresh or frozen Cranberries
- 1 medium blood orange
- 6 oz Sugar
- 3 oz Water
- ¼ tsp grated nutmeg
- 1 Tbs Grand Marnier
Panna Cotta
- 1 envelope unflavored gelatin 2 1/4 teaspoons
- 2 tablespoons cold water
- 1 cup heavy cream
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1 Tbs Grand Marnier
- 1/8 tsp grated nutmeg
- 16 oz Greek yogurt
Instructions
Cranberry coulis
Zest the orange with a microplane grater. Reserve the zest and then extract the juice from the same orange.
Bloom the gelatin (place gelatin powder in cold water) and set aside for about 5 minutes
Bring cranberries, sugar, orange juice, orange zest and water to a boil in a non reactive saucepan. Simmer for 4- 5 minutes, until cranberries start popping and getting soft.
- Remove from heat and using an immersion blender puree until smooth.
- Strain the puree. Add in the nutmeg and the Grand Marnier and the gelatin and mix until gelatin dissolves.
- Pour a layer in glasses. I tilted the glasses after pouring.
- Set aside for 30 min to an hour to let the gelatin set.
Panna Cotta
- When the cranberry coulis sets in the glasses, make the panna cotta.
- In a small bowl, sprinkle the gelatin over the cold water; let stand until softened, 5 minutes.
- In a small saucepan, bring the cream and sugar to a simmer.
- Take off the heat, stir in the gelatin mix until dissolved. Mix in the Grand Marnier, the vanilla and the nutmeg.
- In a medium bowl, whisk the yogurt until smooth. Slowly whisk in the cream.
Allow to cool slightly.
- Gently, pour the mixture into the glasses with the cranberry. Let it set for at least 4 hours before serving.
- Serve with sugared cranberries on top.
Recipe Notes
Total time required for the recipe doesn't take into account the wait time for the gelatin to set.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Our menu this month features terrific cocktail, appetizer and dessert recipes fit for an elegant cocktail party! All perfect for your entertaining needs during the holidays! Hosting this month is Liz from That Skinny Chick Can Bake.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
An Elegant Cocktail Party
Cocktails
- Tea and Marmalade Brunch Martini from Healthy-Delicious
- Candy Cane Martini from The RedHead Baker
Appetizers
- Beef Crostini with Blue Cheese Spread from That Skinny Chick Can Bake
- Pimento Cheese Stuffed Grits Arancini from Pastry Chef Online
- Spicy Cheddar Herb Palmiers from Mother Would Know
Desserts
- Chocolate Cake with Peppermint Buttercream Frosting from Creative Culinary
- Cranberry Panna Cotta from Spice Roots