Panna Cotta with Cranberry Orange Sauce
I hope you all had a wonderful Christmas. Can’t believe it came and went so quickly. We had a very good one and are still enjoying the extended holiday season as Ro-Ri San and the boys only go back to work next week, after the New Year. It is great to spend time with the family and to meet up with old friends.
We had a cozy and intimate Christmas Eve dinner for the family and only had friends over the day after Christmas. That worked out really well as it gave us a chance to enjoy Christmas morning opening presents over a leisurely breakfast. We even had time to do some ice skating at Centennial Lakes Park. The preparation for the gathering came in the afternoon. I made this panna cotta for dessert. The slightly tart cranberry orange sauce complemented well with the silky and creamy panna cotta.
This elegant dessert was a breeze to prepare and was done in under 20 minutes. I used dessert glasses this time so that I did not have to deal with unmolding the panna cotta when the guests were here. For a festive touch, I made a red sauce using some frozen cranberries, freshly squeezed orange juice, and sugar.
- 1½ (360ml) cups half-and-half
- 2½ tsp (7g) unflavored gelatin
- 1/3 cup (75g) sugar
- 2 cups (480ml) heavy whipping cream
- 2 tsp vanilla
- 2/3 cup (160ml) freshly squeezed orange juice from 1 large orange
- 1/3 cup fresh/frozen cranberries
- 2 tbsp (28g) sugar
Prepare 4 to 6 stem glasses.
Place half-and-half in a medium sized saucepan. Sprinkle gelatin over and allow to soften for 5 minutes. Add sugar and place saucepan on the stove over medium stirring until gelatin and sugar dissolve, about 5 minutes. Do not allow mixture to boil. Pour in whipping cream and vanilla. Stir to combine. Turn off heat.
Strain mixture over a fine sieve to remove any undissolved gelatin. Pour into stem glasses. Transfer to fridge and allow to set for at least 8 hours or overnight.
Place orange juice, cranberries, and sugar in a small saucepan. Simmer over medium heat, stirring occasionally until thick and syrupy, about 10 minutes.
Remove and strain mixture over a fine sieve to remove cranberry pulp. Allow mixture to cool. Transfer to a container and keep in the fridge until ready to use.
Drizzle each glass of panna cotta with cranberry orange sauce.
Here are some pictures of the festivities over at our house…
It’s a blue and gold Christmas tree this year.
One of the most enjoyable thing to do when hosting a gathering is setting the table. It is fun to match the dishes, silverware, glasses, linen, and centerpiece for the occasion.
We had rib roast and twice baked potatoes for our Christmas Eve Dinner. The rib roast was very juicy and tender and it came out perfect after almost 5 hours. Please check this post on how it is prepared. For the gathering on Boxing Day, I decided to prepare an Asian buffet instead.
Boxing Day is the day after Christmas (December 26th). It is a British term used in Malaysia and the rest of the English speaking world except the US. I instinctively use the term even now.
For dessert, we had panna cotta and the Gingerbread Nativity. Everyone was a little sad to see it being eaten but enjoyed it nevertheless, as it was really tasty. This is what’s left after the gathering.
Of course, there is that Rich Fruit Cake…a must have every year!
Enjoy…..and have a wonderful day! 8)