- 2 envelopes unflavored gelatin (about 1 tablespoon)
- 2 tablespoons cold water
- 2 cups heavy cream
- 1/4 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1 basket of raspberries
- 1 tablespoon corn starch
- 6 caramel lattice (optional)
- 6 small pink roses, garnish (optional)
For the Pink Cranberry Reduction Sauce:
In a sauce pan, bring 4 cups Pink Cranberry Juice to a rolling boil. Whisk in 1 Tablespoon corn starch and continue to reduce till you get a syrup. Set aside and let cool (if you clumpy, pass through a sieve).
For the Panna Cotta:
In a sauce pan, bring 4 cups Pink Cranberry Juice to a boil and reduce till you get about 1 cup of reduction. Remove from heat. Sprinkle gelatin over and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
In a large saucepan, bring cream just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among 6 half cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours, or overnight.
Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate. When the panna cotta comes free from the ramekin, garnish with a few raspberries, pink rose and caramel lattice (optional). Drizzle with pink cranberry reduction.
Recipe crafted by: Chef Carlo Cavallo