Beth’s Panna Cotta with Cranberry Compote| ENTERTAINING WITH BETH

Beth’s Panna Cotta with Cranberry Compote| ENTERTAINING WITH BETH

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Panna Cotta is a rich, decadent dessert that’s is also so easy to do! I love mine paired with something tart and this time of year when cranberries are in season, a cranberry compote does just the trick. It also looks so pretty too.

Normally, Panna Cotta recipes are made with gelatin but you can also make it with Agar Agar a plant based thickener. You can buy it online or in health stores too. I like this brand.

If you would like to see how you work with Agar Agar, I have a Greek Yogurt Breakfast Panna Cotta recipe that shows how to use it, Click here to watch:

https://Baked Brie
S’More Pie
Goat Cheese Tartelette Appetizers
Vegetarian Butternut Squash Soup
Caramel Apple Ice Cream Cups
Cheesey Chivey Cornbread
Pumpkin Bread
Roasted Potatoes
French Apple Tart
Apple Turnovers
Beth’s Easy Appetizers
Chocolate Pecan Pie
Easy Cheese Board
Pumpkin Spice Cupcakes
Sausage Potato Bake
Pumpkin Creme Caramel

Serves 4

2 cups (480 ml) heavy cream
1 cup (240 ml) milk
¼ cup (50 g) sugar
1 vanilla bean, scraped of seeds
1 packet gelatin (2 ½ tsp) or 2 tbsp (30 ml) agar agar

1 ½ cups (340 ml) cranberry juice
¼ cup (60 ml) fresh orange juice
1/2 cup (100 g) sugar
1 tsp (5 ml) orange zest
1/3 cup (50 g) fresh cranberries

For Garnish
1 Orange segmented
2 tbsp (30 ml) Pomegranate seeds

In a large sauce pan combine heavy cream, milk, sugar and vanilla bean seeds and pod. Heat on medium high until simmering and vanilla seeds have risen to the top.

Add gelatin, whisk to combine and simmer for 5 minutes stirring occasionally until gelatin is dissolved.

Set aside to cool.

Pour cream base through a fine mesh sieve, transferring to a heat safe Pyrex pitcher. Then pour into serving glasses. Refrigerate uncovered 4 hours or overnight.

For the compote, add juices, sugar, zest and cranberries in a shallow sautee pan. Bring to a boil and reduce by at least half. Break down cranberries by mashing with a fork. Continue to simmer until sauce is slightly syrupy and coats the back of a spoon. Transfer to a heat safe container and refrigerate for at least 2 hours. Sauce will continue to thicken as it cools.

To serve, dollop compote on the center of each panna cotta, and top with orange segments and fresh pomegranate seeds.

NOTE: Both the panna cottas and compote can be made the day ahead, just don’t top with compote until moments before serving.

Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!


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