Cranberry Panna Cotta

Hello Autumn! This recipe is relatively easy and a fun alternative to casual Panna Cotta. It's an inspired alternative to Pumpkin Pie. This recipe serves 3.

You need:

Panna Cotta

-1 Cup Heavy Cream

-1 Cup Greek Yogurt

-1/2 tsp. Vanilla Extract

-1T. Sugar

-Pinch of Salt

-1tsp. Gelatin (powdered)

-Vegetable Oil

-Mint springs for Garnish

Cranberry Sauce:

-1 cup fresh Cranberries

-1/3 Cup Sugar

-1/2 Cup Port Wine

-Squeeze of Lemon

Start by heating the cream, yogurt, vanilla, sugar and salt in a small sauce pan, stir constantly so as not to scald the cream. Meanwhile bloom the gelatin in a small amount of cold water. Once the cream mixture comes to a soft simmer remove from heat and let cool gradually, whisk in the gelatin. Using the vegetable oil, grease your Panna Cotta molds with the oil so they glide out easily once the cream sets. Pour the cream into the molds and then move to the refrigerator for at least three hours.

For the cranberries start by heating all the ingredients in a sauce pan until they simmer on low heat. Let this mixture seep on low heat for ten minutes before letting it come to room temperature.

Once ready to serve, turn the molds over onto a dessert plate and using a knife gently work the Panna Cotta out of their molds. Grace the molds with sauce and berries and garnish with mint or almonds.