A festive cranberry panna cotta, perfect for a light, elegant holiday dessert.
Cranberry Buttermilk Panna Cotta
A festive cranberry panna cotta, perfect for a light, elegant holiday dessert.
Equipment
- Large bowl
- Small saucepan
- Rubber spatula
Ingredients
- 1 cup fresh or frozen cranberries
- 1/4 cup plus 2 tablespoons sugar
- 2 tablespoons water
- 3 1/2 cups low-fat buttermilk
- 1 tablespoon plus 1/2 teaspoon unflavored powdered gelatin
- Plain low-fat yogurt for topping
- Candied rose petals for topping
Instructions
Prepare Cranberry Sauce:
- In a small saucepan, combine the cranberries, sugar, and water.
- Bring to a boil, then simmer over moderate heat, stirring occasionally, until the cranberries soften, about 5 minutes.
Mash Cranberries:
- Using the back of a spoon, mash the cranberries to create a thick sauce.
Cool the Sauce:
- Transfer the sauce to a large bowl and refrigerate, stirring occasionally, until cool, about 15 minutes.
Combine with Buttermilk:
- Stir 3 cups of the buttermilk into the cooled cranberry sauce.
Dissolve Gelatin:
- In a small saucepan, sprinkle the gelatin over the remaining 1/2 cup of buttermilk.
- Let it stand for 5 minutes to dissolve.
Melt Gelatin:
- Heat the buttermilk and gelatin mixture over low heat, stirring occasionally, until warm and the gelatin is melted, about 1 1/2 minutes.
- Fold this into the cranberry mixture.
Set Panna Cotta:
- Pour the mixture evenly into 8 glasses.
- Cover and refrigerate for about 2 hours until set.
Serve:
- Top each panna cotta with a small dollop of yogurt and a few candied rose petals before serving.
Notes & Wine Advice
Wine Advice:
A sparkling rosé or a light, slightly sweet dessert wine pairs well with this panna cotta.
Nutrition values
Calories: 98.2 kcal | Carbohydrates: 17.4 g | Protein: 4.8 g | Fat: 1.2 g | Sugar: 14.4 g