Askinosie Panna Cotta Recipe
cranberry glaze | sweet potato sauce | angel food cake
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Ingredients
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Panna Cotta
Cranberry Glaze
Sweet Potato Sauce
Angel Food Cake
Method
Panna Cotta
- 1
Prepare Gelatin
In a small bowl, sprinkle gelatin over cold water and let it bloom for about 5 minutes.
- 2
Heat Cream Mixture
In a saucepan, combine heavy cream, whole milk, and sugar. Heat over medium heat until the sugar dissolves and the mixture is hot, but not boiling.
- 3
Combine Ingredients
Remove the saucepan from heat and stir in the bloomed gelatin and vanilla extract until fully dissolved.
- 4
Set in Molds
Pour the mixture into serving molds and refrigerate for at least 4 hours, or until set.
Cranberry Glaze
- 5
Combine Ingredients
In a saucepan, combine cranberries, sugar, water, and orange juice.
- 6
Cook Glaze
Bring to a boil over medium heat, then reduce to a simmer until the cranberries burst and the mixture thickens, about 10-15 minutes.
- 7
Cool and Strain
Allow to cool slightly, then strain the sauce through a fine mesh sieve to remove skins.
Sweet Potato Sauce
- 8
Cook Sweet Potatoes
Peel and chop sweet potatoes, then boil in water until tender, about 15-20 minutes.
- 9
Mash and Combine
Drain and mash sweet potatoes, then stir in butter, brown sugar, cinnamon, and salt until smooth.
Angel Food Cake
- 10
Preheat Oven
Preheat the oven to 350°F (175°C).
- 11
Beat Egg Whites
In a large bowl, beat egg whites and cream of tartar until soft peaks form.
- 12
Add Sugar Gradually
Gradually add granulated sugar while continuing to beat until stiff peaks form.
- 13
Fold in Dry Ingredients
Sift cake flour over the mixture and gently fold in, being careful not to deflate the egg whites.
- 14
Bake
Pour batter into an ungreased tube pan and bake for 30-35 minutes or until golden and springs back when touched.
- 15
Cool and Remove
Cool upside down in the pan for 1 hour before removing.
