3.2 cupofcrème fraîche30% fat for more flavor and texture
2.3 ozofsugar
0.2 ozofunflavored gelatinequals one packet
1.7 tbspofwatercold
1,5vanilla extractor vanilla sugar or a vanilla bean
Cranberry sauce
17.6 ozofcranberriesfresh or frozen
6.1 fl ozofsugar
1orangegrated zest and juice
For the whipped cream
6.8 fl ozofheavy cream
Instructions
Panna cotta
In a very small saucepan, sprinkle the gelatin over the water and let it sit for 5 minutes to soften. Heat the mixture over low heat until the gelatin has dissolved. Remove the saucepan from the heat and set aside.
In a large saucepan, combine the cream and sugar; continue stirring and bring to a boil over medium heat. Remove from heat and stir in the gelatin mixture and vanilla extract. Mix well.
Divide the cream mixture among eight lightly buttered 1/2-cup (125 ml) ramekins. Let cool to room temperature. Cover the ramekins and refrigerate for at least 4 hours, or overnight.
Preparing the coulis
Set aside a few cranberries for the final garnish.
In a saucepan, combine the three ingredients for the sauce and simmer over medium heat for about 15 minutes, until the cranberries burst.
Press the mixture through a sieve and discard the solids. Set the purée aside in the refrigerator.
Assembly and service
Once the custard has set, dip the ramekins, one at a time, into a bowl of hot water. Gently run a knife along the edge and invert onto a serving plate.
Pour the cranberry sauce over the baked custard and top with whipped cream. Scatter a few cranberries over the top, and serve!