Panna Cotta with Cranberry Coulis

Name: Panna Cotta with Cranberry Coulis
Yield: 8 servings
Ingredients: Panna Cotta; 1 pouch (1/4 oz/7 g) unflavoured gelatin; 2 tbsp (30 mL) cold water; 2 cups (500 mL) 35 % cream; 1 cup (250 mL) 10 % cream; 1/3 cup (80 mL) sugar; 1 1/2 tsp (7 mL) vanilla extract; Cranberry Coulis; 4 cups (1 L) fresh or frozen cranberries; 3/4 cup (180 mL) sugar; 1 orange zest and juice

Your guests will love the rich, creamy texture of this "cooked cream", a classic Italian recipe. Pour the cranberry coulis in a swirling pattern in the bottom of the serving plates and place panna cotta on top. Voilà, you have an unpretentious dessert with a wonderful creamy taste.

Prep: 15 min - 20 min
Cooking: 5 min
Refrigeration: 4 h

Yields 8 servings

Ingredients

Panna Cotta
1 pouch (1/4 oz/7 g) unflavoured gelatin
2 tbsp (30 mL) cold water
2 cups (500 mL) 35 % cream
1 cup (250 mL) 10 % cream
1/3 cup (80 mL) sugar
1 1/2 tsp (7 mL) vanilla extract
Cranberry Coulis
4 cups (1 L) fresh or frozen cranberries
3/4 cup (180 mL) sugar
1 orange zest and juice

READY FOR REWARDS?

Preparation

Panna Cotta

In a very small saucepan, sprinkle gelatin over water and let stand for 5 minutes to soften. Heat mixture over low heat until gelatin is dissolved. Remove pan from heat and set aside.

In a large saucepan, stir together creams and sugar; continue to stir and bring to a boil over medium heat. Remove from heat and stir in gelatin mixture and vanilla extract. Mix well.

Divide cream mixture among 8 lightly buttered 1/2 cup (125 mL) ramekins/custard cups. Let cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight. Dip ramekins, one at a time, into a bowl of hot water. Gently run a knife around the edge and invert onto a serving plate. Drizzle with Cranberry Coulis. Garnish with whipped cream.

Cranberry Coulis

In a saucepan, combine all ingredients and simmer over medium heat until cranberries burst 14 to 15 minutes. Press mixture through a sieve and discard solids.

Serve over Panna Cotta.