cranbery pannacotta |insimoneskitchen.com

Festive dessert with cranberry pannacotta

I have a thing for pannacotta…. ever since I tasted the first (the first homemade version that is) pannacotta I am sort of addicted. It’s not that I make this dessert every week or even every month for that matter, but no matter what flavor I make; I love it every single time… From the lemon buttermilk pannacotta, to the cinnamon apple pannacotta, to this seasonal variety. They’re all good… Not so good for the waistline though; lots of cream in there… πŸ™

While we initially wanted to make the Italian icecream for dessert (and don’t worry, we will be making that before the year is over.. πŸ™‚ ) we figured a little lighter then that would be advisable. It’s weird really that most christmas dishes are rather heavy on the stomach; we had to really make adjustments from our original menu to the current one to make sure that we didn’t have to roll every one out the door. I don’t know about you but I don’t particularly like the overly full feeling that you get after eating too much. I do – in fact – hate that feeling and while I am the only one to blame for that feeling when it happens to me, I would like to think that I try to avoid it as much as possible. So we made a few adjustments to the final menu; some things were cancelled, other things were added. No potatoes at the main course; the cream leek tart will be more then enough even without potatoes. And a nice fresh salad to go with the ham and the tart and then for dessert a pannacotta. While the pannacotta is arguably not exactly leaner then the Italian icecream when you count it in calories; it does feel lighter due to the smaller portion and the fact that I will be changing the recipe that I followed for the above cranberry version. I am going to add the buttermilk in.

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The lemon buttermilk pannacotta that I made before is perfect in that sense; due to the tartness of the buttermilk it looses some of it’s rich creamy texture making it fresh and light. And then I will add the cranberries to it for that seasonal feeling (and because I love cranberries too ofcourse) I will make them a little sweeter then the ones we use for the ham to counter balance the lemon and buttermilk. Hmmm, lovely… and that then is our christmas menu complete!

I will give you below the recipe for the original cranberry pannacotta which I made yesterday. If you make it I would advise adding a little lemon or some other sour tasting flavor to pick it up a little.

Yesterday it has been snowing almost the entire day resulting in a big pile of white fluffy snow today and when the sun broke through the clouds this morning I just had to go for a little walk in the park across from our house. Isn’t it beautiful?? Too bad that it will probably not last until christmas. It’s gonna be melting starting tomorrow… πŸ™ O well, we had fun while it lasted, although it’s a nightmare for traffic ofcourse. Our little country is not equipped to deal with things like heavy snow or frost; everyone is in a state of panick, trains, trams and buses no longer operate due to frozen tracks, or whatever else happens and let’s not talk about the traffic jams!! Yesterday, a sunday no less, we had a total of 1200 minutes traffic jam and 90 traffic jams altogether. On a sunday! Imagine what would’ve happened if yesterday had been a monday.

Thanks to christmas holidays the traffic was bad but not as bad as it could have been on a regular working day. I was supposed to have a photoshoot with two kids wanting a portrait for their parents, but they had to come from far and well… the trains didn’t run so…. I had the morning off to enjoy the sunshine and the snow.

Here is the recipe for the pannacotta!

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Cranberry pannacotta

Servings: 4

Ingredients

  • 80 gr white castersugar
  • 100 gr fresh cranberries
  • 1 vanillabean
  • 375 ml whipping cream or double cream
  • 2 leaves of gelatine
  • 100 ml yogurt
  • 4 forms 150 ml each or one large form (0,5 ltr)

Instructions

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  • In a saucepan heat 50 gr of castersugar with 5 tbsp of water en add, once the sugar is melted, the cranberries. Simmer on low for about 3 minutes.
  • Cut the vanillabean open lenghtwise. Heat the cream in a saucepan and add the vanillabean and the rest of the sugar. Leave to simmer but not really boil for 5 minutes en make sure all sugar is dissolved. Remove the vanillabean from the cream and scrape the marrow from the vanilla with a sharp knife and add the marrow to the cream.
  • Soak the gelatine leaves for about 5 minutes in cold water. Squeeze them and add to the hot cream. Stir until dissolved. Leave to cool and add the yogurt. Divide the yogurtcream over the forms and spoon 1 teaspoon of the cranberries into each form. Put into the fridge for at least 3 hours. To remove the pannacotta from the forms, shortly keep them under a hot tab and put them on plates. Serve with the rest of the cranberries.
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Disclaimer

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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cranberry pannacotta | insimoneskitchen.com

Cranberry pannacotta

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