I’m a sucker for Panna Cotta any time if year, it’s rich and decadent and just oh so good! This year if you are struggling to think twist on Thanksgiving, and the thought of making your own pie dough has you in a panic, consider a holiday-themed panna cotta instead.
You can watch my step-by-step tutorial on this recipe below. SUBSCRIBE TO MY YOUTUBE CHANNEL and never miss a recipe! (It’s free) and new videos post each Saturday.
It’s an elegant dessert that can all be made the day before (my kind of entertaining!) and there’s no slicing to do (even better!) just present your lovely panna cottas on a pretty tray and serve!
I love the combination of the sweet decadent cream and the tart cranberry compote, the oranges and pommergrante seeds had a nice pop of additional color and texture. It’s as pretty as it it delicious!
NEED MORE THANKSGIVING DESSERT IDEAS? (Below are a few of my favorites!)
- FOR PANNA COTTA:
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) milk
- ¼ cup (50 g) sugar
- 1 vanilla bean, scraped of seeds
- 1 packet gelatin (2 ½ tsp) or 2 tbsp (30 ml) agar agar
- FOR COMPOTE:
- 1 ½ cups (340 ml) cranberry juice
- ¼ cup (60 ml) fresh orange juice
- 1/2 cup (100 g) sugar
- 1 tsp (5 ml) orange zest
- 1/3 cup (50 g) fresh cranberries
- For Garnish:
- 1 Orange segmented
- 2 tbsp (30 ml) Pomegranate seeds
- In a large sauce pan combine heavy cream, milk, sugar and vanilla bean seeds and pod. Heat on medium high until simmering and vanilla seeds have risen to the top.
- Add gelatin, whisk to combine and simmer for 5 minutes stirring occasionally until gelatin is dissolved.
- Set aside to cool.
- Pour cream base through a fine mesh sieve, transferring to a heat safe Pyrex pitcher. Then pour into serving glasses. Refrigerate uncovered 4 hours or overnight.
- For the compote, add juices, sugar, zest and cranberries in a shallow sauté pan. Bring to a boil and reduce by at least half. Break down cranberries by mashing with a fork. Continue to simmer until sauce is slightly syrupy and coats the back of a spoon. Transfer to a heat safe container and refrigerate for at least 2 hours. Sauce will continue to thicken as it cools.
- To serve, dollop compote on the center of each panna cotta, and top with orange segments and fresh pomegranate seeds.
NOTE: Both the panna cottas and compote can be made the day ahead, just don’t top with compote until moments before serving.