For the Vanilla Bean Panna Cotta
- 113 grams (1/2 cup) milk, divided
- 5 grams (1 3/4 tsp) powdered gelatin
- 378 grams (1 2/3 cup) heavy cream
- 75 grams (6 tbsp) granulated sugar
- 1½ tsp Nielsen Massey Madagascar Bourbon Vanilla Bean Paste
For the Cranberry Coulis
- 200 grams (2 cups) fresh or frozen cranberries
- 125 grams (1/2 cup, 2 tbsp) sugar
- 120 grams (1/2 cup) water
- Sprigs of rosemary, for topping
For the Sugared Cranberries
- 99 grams (1/2 cup) granulated sugar, divided
- 2 tbsp water
- 3 oz fresh or frozen cranberries
Directions
For the Vanilla Bean Panna Cotta
- Combine one third of the milk (37 grams or 2 tbsp, 2 tsp) and the gelatin in a small bowl and set aside.
- Combine the rest of the milk (75 grams), the cream, and sugar in a small saucepan. Cook over low medium heat until it starts to bubble.
- Remove the pan from the heat and add the gelatin mixture. Stir until fully combined.
- Fill a large bowl with ice and water. Transfer the panna cotta mixture to a glass measuring cup with a spout and gently place it in the bowl of ice water, being careful to not let any water seep into the cup.
- Let the panna cotta sit in the ice water for 45 minutes to an hour, whisking it every 15 minutes. It will thicken as it chills.
- Add the vanilla bean paste once it’s fully chilled and thickened. The thicker texture helps keep the vanilla bean flecks from sinking to the bottom.
- Transfer the panna cotta mixture to 4 7 oz coupe glasses, or similar sized glasses and place in the fridge to chill for at least an hour and a half.
For the Cranberry Coulis
- Combine the cranberries, sugar, and water in a saucepan and cook over low medium heat for about 5 minutes until the berries begin to break down. Use a potato masher or similar tool to smash them down.
- Use an immersion blender or regular blender to blend the mixture together and then strain it into a glass measuring cup with a spout.
- Carefully add the coulis to the tops of all four chilled panna cottas, dividing it evenly. Use the back of a spoon to gently spread it into an even layer. Place back in the fridge to chill for at least 15 minutes.
For the Sugared Cranberries
- While the panna cotta chills, combine 49 grams (1⁄4 cup) sugar and water in a nonstick pan over medium heat. Bring to a boil and then turn down the heat and let it simmer for 2-3 minutes.
- Stir in cranberries.
- Line a baking sheet with parchment and spoon cranberries out onto it. Discard extra syrup.
- Let cranberries sit for about an hour to dry slightly. Roll in the rest of the sugar, 49 grams (1⁄4 cup) once they’ve dried.
Once you’re ready to serve, top each panna cotta with three sugared cranberries and a sprig of rosemary.
For the Vanilla Bean Panna Cotta
- 113 grams (1/2 cup) milk, divided
- 5 grams (1 3/4 tsp) powdered gelatin
- 378 grams (1 2/3 cup) heavy cream
- 75 grams (6 tbsp) granulated sugar
- 1½ tsp Nielsen Massey Madagascar Bourbon Vanilla Bean Paste
For the Cranberry Coulis
- 200 grams (2 cups) fresh or frozen cranberries
- 125 grams (1/2 cup, 2 tbsp) sugar
- 120 grams (1/2 cup) water
- Sprigs of rosemary, for topping
For the Sugared Cranberries
- 99 grams (1/2 cup) granulated sugar, divided
- 2 tbsp water
- 3 oz fresh or frozen cranberries
Directions
For the Vanilla Bean Panna Cotta
- Combine one third of the milk (37 grams or 2 tbsp, 2 tsp) and the gelatin in a small bowl and set aside.
- Combine the rest of the milk (75 grams), the cream, and sugar in a small saucepan. Cook over low medium heat until it starts to bubble.
- Remove the pan from the heat and add the gelatin mixture. Stir until fully combined.
- Fill a large bowl with ice and water. Transfer the panna cotta mixture to a glass measuring cup with a spout and gently place it in the bowl of ice water, being careful to not let any water seep into the cup.
- Let the panna cotta sit in the ice water for 45 minutes to an hour, whisking it every 15 minutes. It will thicken as it chills.
- Add the vanilla bean paste once it’s fully chilled and thickened. The thicker texture helps keep the vanilla bean flecks from sinking to the bottom.
- Transfer the panna cotta mixture to 4 7 oz coupe glasses, or similar sized glasses and place in the fridge to chill for at least an hour and a half.
For the Cranberry Coulis
- Combine the cranberries, sugar, and water in a saucepan and cook over low medium heat for about 5 minutes until the berries begin to break down. Use a potato masher or similar tool to smash them down.
- Use an immersion blender or regular blender to blend the mixture together and then strain it into a glass measuring cup with a spout.
- Carefully add the coulis to the tops of all four chilled panna cottas, dividing it evenly. Use the back of a spoon to gently spread it into an even layer. Place back in the fridge to chill for at least 15 minutes.
For the Sugared Cranberries
- While the panna cotta chills, combine 49 grams (1⁄4 cup) sugar and water in a nonstick pan over medium heat. Bring to a boil and then turn down the heat and let it simmer for 2-3 minutes.
- Stir in cranberries.
- Line a baking sheet with parchment and spoon cranberries out onto it. Discard extra syrup.
- Let cranberries sit for about an hour to dry slightly. Roll in the rest of the sugar, 49 grams (1⁄4 cup) once they’ve dried.
Once you’re ready to serve, top each panna cotta with three sugared cranberries and a sprig of rosemary.
