White Chocolate Panna Cotta with Cranberry Ginger Gelée | culture: the word on cheese

Name: White Chocolate Panna Cotta with Cranberry Ginger Gelée | culture: the word on cheese
Ingredients: 2 tablespoons cold water; 1¾ teaspoons unflavored gelatin (can be found under the brand name Knox); 1½ cups half-and-half; ½ cup buttermilk; 4 ounces good-quality white chocolate (El Rey is preferred, but Lindt and Callebaut are also good, coarsely chopped); 2 tablespoons sugar; 2 cups fresh or frozen cranberries; ¾ cup plus 2 tablespoons water; 1 to 2- inch piece of fresh ginger (peeled and cut into thick slices (amount depends on how much spice is desired)); 1½ teaspoons unflavored gelatin (can be found under the brand name Knox); ½ cup sugar; 1 scant tablespoon Domaine de Canton ginger liqueur (optional)

culturecheesemag.com

Creamy white chocolate panna cotta nicely balances the tart, spicy layer of gelée. Serve this with a crisp ginger cookie or tuile for a contrast

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Ingredients

2 tablespoons cold water
1¾ teaspoons unflavored gelatin (can be found under the brand name Knox)
1½ cups half-and-half
½ cup buttermilk
4 ounces good-quality white chocolate (El Rey is preferred, but Lindt and Callebaut are also good, coarsely chopped)
2 tablespoons sugar
2 cups fresh or frozen cranberries
¾ cup plus 2 tablespoons water
1 to 2- inch piece of fresh ginger (peeled and cut into thick slices (amount depends on how much spice is desired))
1½ teaspoons unflavored gelatin (can be found under the brand name Knox)
½ cup sugar
1 scant tablespoon Domaine de Canton ginger liqueur (optional)