Cranberry Panna Cotta Recipes

Steps:

• Combine 1 can of evaporated milk with four packages gelatin and bloom for five minutes.
• In a heavy-bottomed saucepan, bring the remaining milk and heavy cream to a boil. Stir in the sugar, vanilla bean, salt, and bourbon (optional). Combine this mixture with the gelatin mixture and stir until all solids have dissolved. Remove the vanilla bean and pour the mixture into a six-cup brain mold. Refrigerate overnight to fully set.
• For the glaze, combine remaining gelatin with half a cup of cranberry juice. Bring remaining 1 1/2 cups of juice to a boil and stir into gelatin mixture to dissolve any solids. Pour into a squeeze bottle and leave at room temperature until panna cotta brain is set.
• Unmold the panna cotta and drizzle the glaze over it. The glaze will set up immediately.

Steps:

• In a small saucepan, combine the cranberries with the sugar and water and bring to a boil. Simmer over moderate heat, stirring occasionally, until the cranberries soften, about 5 minutes. Mash the cranberries with the back of a spoon to make a thick sauce. Transfer the sauce to a large bowl and refrigerate, stirring often, until cool, about 15 minutes. Stir 3 cups of the buttermilk into the cooled cranberry sauce.
• In a small saucepan, sprinkle the gelatin over the remaining 1/2 cup of buttermilk. Let stand until the gelatin has dissolved, about 5 minutes. Heat the mixture over low heat, stirring a few times with a rubber spatula, until the buttermilk is just warm and the gelatin is melted, about 1 1/2 minutes; fold into the cranberry mixture.
• Pour the panna cotta into 8 glasses. Cover and refrigerate for about 2 hours, until they are set. Top each with a small dollop of yogurt and a few candied rose petals and serve.

Steps:

• Make panna cottas:
• In a bowl whisk together sugar, yogurt, vanilla, and zest until combined well. In a very small saucepan sprinkle gelatin over juice and let stand about 1 minute to soften. Heat mixture over low heat just until gelatin is dissolved. Whisk gelatin mixture into yogurt until combined well. Divide yogurt among four 1/2-cup molds. Chill panna cottas, covered, until firm, at least 4 hours, and up to 2 days.
• Make sauce:
• In a small saucepan simmer juice, cranberries, and sugar, stirring occasionally, until cranberries are softened, about 7 minutes. In a blender purée mixture until smooth (use caution when blending hot liquids). Pour sauce through a sieve into a small bowl, pressing hard on solids, and discard solids. Cool sauce. Sauce may be made 2 days ahead and chilled, covered.
• Run a thin knife around edge of each mold. Dip molds, 1 at a time, into a bowl of hot water 2 seconds and invert each panna cotta onto a plate. Serve panna cottas with sauce.

Steps:

• Place 1/2 cup milk in small bowl; sprinkle unflavored gelatin over. Let stand 10 minutes to soften gelatin.
• Combine cream, remaining 1/2 cup milk and sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to boil. Remove from heat. Add gelatin mixture; whisk until gelatin dissolves. Cool to room temperature, whisking occasionally. Discard vanilla bean.
• Divide cream mixture among 8 shallow soup bowls. Refrigerate until set, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.) Spoon Cranberry-Fig Compote atop panna cotta and serve.