This is a delicious way to use up that extra cranberry sauce. It looks beautiful but is really quite simple to make.
Makes 6 servings
- 1 cup (280 grams) jellied cranberry sauce
- 1 tablespoon (9.24 grams) powdered gelatin
- 1 cup (242 grams) milk
- 2 vanilla beans, split lengthwise or 1 teaspoon vanilla extract
- 1/2 cup (68 grams) pistachio nuts, divided
- 3 cups (696 grams) heavy whipping cream
- 1/3 cup (111 grams) honey
- Pinch of salt
1. Warm the cranberry sauce in the microwave for 30-60 seconds until it is pourable and divide equally in 6 dessert glasses. If you have a chunky style sauce blend it with a blender or stick blender and run it through a sieve to get a smooth consistency. You can angle the glasses or just put a nice layer on the bottom. Place in the refrigerator while you make the panna cotta.
2. Sprinkle the gelatin over the milk in the measuring cup and let it stand 3 to 5 minutes.
3. Pour the milk and gelatin into a heavy saucepan and the split vanilla pods and half of the pistachio nuts. Stir over medium heat for about 5 minutes until the gelatin dissolves. Don’t let the milk boil. Turn off the heat and let the vanilla beans and pistachio nuts steep in the warm milk for about 10 minutes. Remove the vanilla beans and nuts.
4. Add the cream, honey and salt. Turn the heat on medium and stir 5 to 7 minutes until the mixture is warm but not boiling. Remove from the heat and allow to cool for 15 minutes.
5. Pour into the glasses over the layer cranberry sauce. Cool slightly. Refrigerate until set, at least 6 hours. Just prior to serving, garnish with a few cranberries (sugared by dipping in simple syrup then sugar) and the pistachio nuts.