Panna Cotta With Cranberry-Fig Compote
Serves: 6
Llewellyn Gorczany
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
42
Sourness
36
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Place 1/2 cup milk in small bowl; sprinkle unflavored gelatin over
2
Let stand 10 minutes to soften gelatin
3
Combine cream, remaining 1/2 cup milk and sugar in heavy large saucepan
4
Scrape in seeds from vanilla bean; add bean
5
Bring mixture to boil
6
Remove from heat
7
Add gelatin mixture; whisk until gelatin dissolves
8
Cool to room temperature, whisking occasionally
9
Discard vanilla bean
10
Divide cream mixture among 8 shallow soup bowls
11
Refrigerate until set, at least 4 hours
12
(Can be prepared 1 day ahead
13
Cover and keep refrigerated
14
) Spoon Cranberry-Fig Compote atop panna cotta and serve
15
Place 1/2 cup milk in small bowl; sprinkle unflavored gelatin over
16
Let stand 10 minutes to soften gelatin
17
Combine cream, remaining 1/2 cup milk and sugar in heavy large saucepan
18
Scrape in seeds from vanilla bean; add bean
19
Bring mixture to boil
20
Remove from heat
21
Add gelatin mixture; whisk until gelatin dissolves
22
Cool to room temperature, whisking occasionally
23
Discard vanilla bean
24
Divide cream mixture among 8 shallow soup bowls
25
Refrigerate until set, at least 4 hours
26
(Can be prepared 1 day ahead
27
Cover and keep refrigerated
28
) Spoon Cranberry-Fig Compote atop panna cotta and serve