Pannacotta Recipe
Cranberry ~ Orange ~ Spiced Crème Anglaise ~ Lemon Ginger Granita
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Ingredients
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Pannacotta
Cranberry-Orange Sauce
Spiced Crème Anglaise
Lemon Ginger Granita
Method
Pannacotta
- 1
Prepare Gelatin
In a small bowl, sprinkle gelatin over 2 tablespoons of cold water. Let sit for about 5 minutes to bloom.
- 2
Heat Cream Mixture
In a saucepan, combine heavy cream, milk, sugar, and the seeds from the vanilla bean. Heat over medium heat until sugar is dissolved and the mixture is hot but not boiling.
- 3
Combine Gelatin
Remove the saucepan from heat, and stir in the bloomed gelatin until completely dissolved.
- 4
Chill
Pour the mixture into individual serving cups and refrigerate for at least 4 hours or until set.
Cranberry-Orange Sauce
- 5
Cook Sauce
In a saucepan, combine cranberries, orange juice, sugar, and cinnamon stick. Bring to a boil, then reduce heat and simmer until the cranberries burst and the sauce thickens, about 10-15 minutes.
- 6
Cool
Remove from heat, discard cinnamon stick, and let cool before serving.
Spiced Crème Anglaise
- 7
Heat Milk and Cream
In a saucepan, combine heavy cream, milk, and sugar. Heat over medium heat until the mixture is hot but not boiling.
- 8
- 9
Thicken Sauce
Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened enough to coat the back of a spoon, about 10 minutes.
- 10
Add Spices
Stir in cinnamon and nutmeg. Cool and refrigerate until ready to serve.
Lemon Ginger Granita
- 11
- 12
Chill and Freeze
Let cool, then pour into a shallow dish and freeze. Scrape with a fork every 30 minutes until fluffy.