Panna Cotta with Cranberries and Pistachios
Makes 4 servings
Ingredients:
For the Panna Cotta:
2 1/2 teaspoons gelatin
2 tablespoons cold water
3 cups heavy cream
1/2 cup sugar
1 pinch salt
1 1/2 teaspoons vanilla extract
1/2 vanilla bean, split
1 cup sour cream
For the Cranberries:
2 cups of fresh cranberries
1/2 teaspoon of vanilla extract
2 cups of water
2 cups of sugar
For Garnish:
4 tablespoons pistachios, crushed
Preparation:
For the Panna Cotta:
Sprinkle gelatin over cold water in a small bowl and let
stand 5 minutes, until dissolved.
Warm cream, sugar, salt, vanilla extract and vanilla bean in a saucepot
over low to medium heat, taking care not to bring this to a boil. Remove
from heat, stir in gelatin mixture, and let cool, 10 to 15 minutes at room
temperature. Remove the vanilla bean. Whisk in sour cream.
For the Cranberries:
Over medium heat, in a sauce pot, combine the water and
sugar and cook for about ten minutes. Stir so the sugar dissolves. This
will create an amber-colored simple syrup. Add the cranberries and cook
for another 6 minutes. This should create a jam-like consistency. Remove
from heat. Add the vanilla extract. Refrigerate until well chilled.
To assemble:
Spoon about 1 tablespoon cranberries into the bottom of
clear glasses; martini glasses for example. Pour the panna cotta into the
glasses, 3/4 filled, and chill covered for 1 hour in the refrigerator.
Spoon more cranberries on top of the panna cotta, cover with plastic wrap,
and return to the refrigerator. (Can be made to this point up to two days
in advance.)
Just before serving, garnish each panna cotta with a tablespoon of crushed
pistachios.
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