Cranberry clementine panna cotta
This is such a classic Christmas combination. Tart cranberries and sweet fragrant orange combined with all the luxury and indulgence we deserve at this time of year. Panna cotta is also a fantastic dessert for the festive season, when we’re all so busy and could do with a few more hours in the day to get everything done. You can make this dessert well ahead of time, even a couple of days if you need to, and then just forget about it until your guests are ready for pudding. It’s also really quite quick and easy to prepare. Do I need to give you any more reasons to make it?
250ml whipping cream
250ml whole milk
zest of 2 clementines
1 vanilla pod
1 tbsp sugar
3 leaves of gelatine
juice of two clementines
Soak the gelatine in a little cold water and set it aside.
Combine the cream, milk, sugar, clementine zest and vanilla in a pan and gently heat it but don’t let it get too hot. Remove the pan from the heat and fish out the vanilla pod, if you like you can scrape out the seeds and stir them into the cream mixture.
Squeeze the excess water from the gelatine and then stir this into the cream, ensuring that it dissolves. Set this aside to cool to almost room temperature.
Once cooled you can give it a stir and pour it into pretty glasses or jars and then transfer it to the fridge to set.
Combine the cranberries with the sugar and clementine juice in a small pan and gently simmer until the fruit has cooked down and become pulpy. Set this aside to cool and use it to top the panna cottas once they are set.