SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining
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. http://amzn.to/2fFmLKN
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: http://bit.ly/1OGaWKT
WATCH MORE THANKSGIVING RECIPES
https://Baked Brie http://bit.ly/BakedBrieEWB
S’More Pie http://bit.ly/SmorePieEWB
Goat Cheese Tartelette Appetizers http://bit.ly/GoatCheeseTarts
Vegetarian Butternut Squash Soup http://bit.ly/1xWheOh
Caramel Apple Ice Cream Cups http://bit.ly/1EDVdWm
Cheesey Chivey Cornbread http://bit.ly/1qI2X3t
Pumpkin Bread http://bit.ly/1q8avMA
Roasted Potatoes http://bit.ly/EWBRoastedPotatoes
French Apple Tart http://bit.ly/1qO3RP9
Apple Turnovers http://bit.ly/1oKtfRc
Beth’s Easy Appetizers http://bit.ly/EasyAppsEWB
Chocolate Pecan Pie http://bit.ly/ChiocoPecan
Easy Cheese Board http://bit.ly/1x9PVSH
Pumpkin Spice Cupcakes http://bit.ly/1Ykieta
Sausage Potato Bake http://bit.ly/1QSvG5m
Pumpkin Creme Caramel http://bit.ly/PumpCremCar
BETH’S PANNA COTTA WITH CRANBERRY COMPOTE
Serves 4
INGREDIENTS
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
FOR COMPOTE:
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
METHOD:
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.
ABOUT THIS CHANNEL
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! http://bit.ly/BethsEntertaining
source
Facebook
RSS