Panna Cotta with Cranberry-Fig Compote |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Sweet and tart at the same time, the compote is spooned atop creamy chilled custard for a satisfying Italian dessert. Ingredients:
1 cup whole milk |
4 teaspoons unflavored gelatin |
4 1/2 cups whipping cream |
1/2 cup sugar |
1 vanilla bean |
Directions:
1. Place 1/2 cup milk in small bowl; sprinkle unflavored gelatin over. Let stand 10 minutes to soften gelatin.
2. Combine cream, remaining 1/2 cup milk and sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to boil. Remove from heat. Add gelatin mixture; whisk until gelatin dissolves. Cool to room temperature, whisking occasionally. Discard vanilla bean.
3. Divide cream mixture among 8 shallow soup bowls. Refrigerate until set, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.) Spoon Cranberry-Fig Compote atop panna cotta and serve.
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