Sparkling Cranberry-Ginger Panna Cotta
Ingredients
1 3/4 cups ginger beer
3 envelopes unflavored gelatin
1/3 cup sugar
1 cup fresh or frozen cranberries
1 Tbsp. grated fresh ginger
1 Tbsp. lime zest
1/4 cup cold water
1 3/4 cups heavy cream
1/4 cup sugar
1 cup plain Greek yogurt
1 tsp. vanilla extract (or one vanilla bean, or one tsp. vanilla bean paste)
1. Place 1/4 cup ginger beer in a medium bowl; sprinkle 1 1/2 envelopes (about 1 Tbsp.) gelatin over ginger beer; let stand without stirring.
2. In a small saucepan combine 1/3 cup water and 1/3 cup sugar. Bring to boiling, stirring constantly to dissolve sugar. Stir in cranberries and fresh ginger. Return to boiling; reduce heat. Simmer gently, uncovered, 2 to 3 minutes or until mixture is thickened and cranberries pop, stirring occasionally. Remove from heat; stir in lime zest. Pour cranberry mixture over gelatin mixture, stir until gelatin is completely dissolved. Stir in remaining ginger beer and let cool completely (about 30 minutes).
3. In another medium bowl place the 1/4 cup cold water. Sprinkle 1 1/2 envelopes (about 1 Tbsp.) gelatin over water.
4. In a small saucepan stir together heavy cream and 1/4 cup sugar. Heat over medium until sugar is dissolved and mixture is steaming. Pour over water-gelatin mixture, and stir until gelatin is dissolved. Whisk in yogurt and vanilla; set aside to cool.
5. Set eight 4 - to 5 - oz. glasses on a tray. Carefully spoon about 2 Tbsp. cranberry-gelatin mixture into each glass. Chill 30 minutes or until set. Spoon about 2 Tbsp. yogurt mixture over cranberry mixture in each glass. Chill 10 to 20 minutes or until set. Continue layering and chilling to use remaining cranberry and vanilla mixtures. Chill, covered, up to 24 hours. If desired, garnish with sugared cranberries and mint leaves.
Serves 8.
Important note: keep unused portions of both cranberry and yogurt mixtures, covered, at room temperature while pouring and chilling layers in the glasses.
1 3/4 cups ginger beer
3 envelopes unflavored gelatin
1/3 cup sugar
1 cup fresh or frozen cranberries
1 Tbsp. grated fresh ginger
1 Tbsp. lime zest
1/4 cup cold water
1 3/4 cups heavy cream
1/4 cup sugar
1 cup plain Greek yogurt
1 tsp. vanilla extract (or one vanilla bean, or one tsp. vanilla bean paste)
1. Place 1/4 cup ginger beer in a medium bowl; sprinkle 1 1/2 envelopes (about 1 Tbsp.) gelatin over ginger beer; let stand without stirring.
2. In a small saucepan combine 1/3 cup water and 1/3 cup sugar. Bring to boiling, stirring constantly to dissolve sugar. Stir in cranberries and fresh ginger. Return to boiling; reduce heat. Simmer gently, uncovered, 2 to 3 minutes or until mixture is thickened and cranberries pop, stirring occasionally. Remove from heat; stir in lime zest. Pour cranberry mixture over gelatin mixture, stir until gelatin is completely dissolved. Stir in remaining ginger beer and let cool completely (about 30 minutes).
3. In another medium bowl place the 1/4 cup cold water. Sprinkle 1 1/2 envelopes (about 1 Tbsp.) gelatin over water.
4. In a small saucepan stir together heavy cream and 1/4 cup sugar. Heat over medium until sugar is dissolved and mixture is steaming. Pour over water-gelatin mixture, and stir until gelatin is dissolved. Whisk in yogurt and vanilla; set aside to cool.
5. Set eight 4 - to 5 - oz. glasses on a tray. Carefully spoon about 2 Tbsp. cranberry-gelatin mixture into each glass. Chill 30 minutes or until set. Spoon about 2 Tbsp. yogurt mixture over cranberry mixture in each glass. Chill 10 to 20 minutes or until set. Continue layering and chilling to use remaining cranberry and vanilla mixtures. Chill, covered, up to 24 hours. If desired, garnish with sugared cranberries and mint leaves.
Serves 8.
Important note: keep unused portions of both cranberry and yogurt mixtures, covered, at room temperature while pouring and chilling layers in the glasses.
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