Panna Cotta

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 6
• 2 teaspoons cold water
• 2 teaspoons unflavored gelatin
• 3 cups heavy cream
• 2/3 cup sugar
• 1 1/2 teaspoons vanilla extract
• 1 pinch salt
• 3/4 cup sour cream
• 1 cup sugar
• 1 cup dry red wine
• 1 1/2 cups fresh cranberries
• 1 teaspoon lemon juice

Recipe

• 1 sprinkle the gelatin over cold water (you won't use the whole packet). this is called blooming and softens the gelatin so it dissolves better. it will set up in 5 to 10 minutes into a soft, pliable disc.
• 2 in a large saucepan over medium heat, warm cream, sugar, vanilla, and salt.
• 3 stir occasionally, just until it starts to steam, 5 to 7 minutes (do not boil).
• 4 turn off heat and stir in bloomed gelatin until dissolved and dispersed.
• 5 cool the cream mixture in the pan for 5 minutes.
• 6 place the sour cream in a large bowl with a pour spout. slowly add 1 cup of warm cream into the sour cream and whisk until smooth.
• 7 whisk in remaining warm cream.
• 8 place small, ungreased custard cups or ramekins on a baking sheet.
• 9 pour 2/3 cup panna cotta mixture into each cup.
• 10 cover with plastic wrap and refrigerate overnight or 24 hours.
• 11 to unmold, run a sharp knife around a chilled panna cotta, then dip cup in boiling water 5 seconds.
• 12 run the knife around edge again and invert onto a serving plate.
• 13 to loosen, hold cup tightly against the plate and shake gently.
• 14 when it pulls away from the sides, remove the cup (if it won't release, run the knife around again and dip in boiling water).
• 15 smooth imperfections with your finger or a sharp knife.
• 16 garnish with 1 to 2 tablespoons cranberry wine sauce and reserved berries. serve cold.
• 17 to make the sauce, over medium-high heat dissolve sugar and wine and add berries.
• 18 when they start to pop, remove 1/2 cup cranberries with a slotted spoon.
• 19 spread on a plate and reserve.
• 20 reduce heat to medium and simmer remaining cranberries in the wine 10 minutes.
• 21 strain sauce through fine-mesh strainer; pressing on solids to release juice. discard pulp.
• 22 add lemon juice to sauce and strain again to remove additional seeds, if necessary.
• 23 chill.