Panna Cotta with Cranberry Coulis | Canadian Goodness
Your guests will love the rich, creamy texture of this "cooked cream", a classic Italian recipe. Pour the cranberry coulis in a swirling pattern in the bottom of the serving plates and place panna...
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Cooking tools:
- Saucepan
- Ramekin
- Serving platter
- Chef's knife
- Mixing bowl
- Fine-mesh sieve
- Spoon
- Measuring cup
- Measuring spoon
- Whisk
- Stove
- Refrigerator
- Microplane
- Citrus press
- Pastry brush
- Plastic wrap
Ingredients
- Panna Cotta
- 1 pouch (1/4 oz/7 g) unflavoured gelatin
- 2 tbsp (30 mL) cold water
- 2 cups (500 mL) 35 % cream
- 1 cup (250 mL) 10 % cream
- 1/3 cup (80 mL) sugar
- 1 1/2 tsp (7 mL) vanilla extract
- Cranberry Coulis
- 4 cups (1 L) fresh or frozen cranberries
- 3/4 cup (180 mL) sugar
- 1 orange zest and juice
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