Name: White Chocolate, Cranberry and Vanilla Panna Cotta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 1 1/2 tsp (7.5 ml) gelatin; 3 tbsp (45 ml) cold water; 2 cups (500 ml) 18% cream; 1/3 cup (70 g) sugar; 1 vanilla bean, split lengthwise and seeds scraped; 1/3 cup (70 g) sugar; 1 1/2 tsp (7.5 ml) cornstarch; 2 cups (210 g) fresh or frozen cranberries; 1/4 cup (60 ml) water; 1 oz (30 g) white chocolate shavings (made with a vegetable peeler)

Preparation

Panna Cotta
- In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
- In a pot over medium heat, gently heat the cream, sugar, vanilla bean and seeds for 10 minutes, stirring constantly, until the sugar has dissolved.
- Remove from the heat. Add the gelatin and whisk until completely dissolved. Strain through a sieve.
- Divide the mixture among 6 glasses each with a 1/2-cup (125 ml) capacity. Let cool. Cover with plastic wrap and refrigerate for 6 hours or until the panna cotta has set.
Cranberries
- Meanwhile, in a small pot off the heat, combine the sugar and cornstarch. Add the remaining ingredients. Bring to a boil and simmer for 2 minutes, stirring, until the cranberries start to burst. Transfer to an airtight container and let cool. Cover and refrigerate for 1 hour.
- When ready to serve, top the panna cotta with the cranberries and white chocolate shavings.

White Chocolate, Cranberry and Vanilla Panna Cotta

Categories

Ingredients

Panna cotta

Cranberries

Topping

Preparation

Panna Cotta

Cranberries

Personal Note

To help you with this recipe

RICARDO Straight Handle Peeler