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
- 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
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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.
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.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||7 % / 79 mg|
|Vitamin A:||28 %|
|Vitamin B12:||10 %|
|Vitamin C:||25 %|
|Vitamin E:||13 %|