Panna cotta reimagined: A festive twist with cranberries
Panna cotta transforms into a Christmas dessert, thanks to cranberry mousse. It is a perfectly balanced treat, where tart cranberries complement the sweet cream.
Panna cotta is not typically the first choice for holiday desserts. However, in this version, it will soon win over all your guests. This light dessert is perfect after heavy main courses, bringing a touch of freshness to the traditional menu.
Panna cotta with cranberries - A recipe for a holiday dessert
The delicate, creamy panna cotta with tart cranberries creates a harmonious flavour composition, perfect for the festive table. It’s a delightful alternative to traditional poppy seed cakes and cheesecakes, eagerly chosen by sweet lovers everywhere.
Panna cotta is a layered dessert worth serving in transparent glasses or bowls. It not only tastes wonderful but also looks beautiful on the table.
Ingredients:
- 240 ml (1 cup) double cream (about 30% fat),
- 67 g (1/3 cup) sugar,
- 120 ml (1/2 cup) milk,
- 1/2 teaspoon vanilla extract,
- 2 teaspoons gelatine.
Cranberry Sauce:
- 140 g (5 oz) fresh cranberries,
- 50 g (1/4 cup) sugar,
- 120 ml (1/2 cup) water.
Decoration:
- rosemary,
- fresh cranberries coated in sugar.
Preparation Method:
Step 1. Pour the double cream into a saucepan. Add milk and sugar, and stir while heating. Finally, add the vanilla extract.
Step 2. Dissolve the gelatine in water and leave it to swell. Then add it to the cream mixture and mix thoroughly. Pour into bowls and refrigerate for 3 hours until the mixture is well set.
Step 3. Put the washed cranberries into a saucepan, add water and sugar, and heat while crushing everything. Then, blend into a smooth mass and strain through a sieve to remove seeds and skins. This will make the cranberry mousse smooth and delicious.
Step 4. Pour the prepared mousse over the chilled panna cotta. Decorate with sugar-coated cranberries and a sprig of rosemary. Enjoy!
