Vanilla and Cranberry Panna Cotta Parfaits

Name: Vanilla and Cranberry Panna Cotta Parfaits
Prep time: 8 h
Cook time: 8 h
Total time: 8 h
Yield: 20
Cuisine: Mediterranean, Italian, European
Ingredients: 2 liters cranberry juice; 1 Tbsp unflavored powdered gelatin; 3 Tbsps unflavored powdered gelatin; 1 liters heavy cream; 59 milliliters honey; 1 leave Red currants and mint , for garnish; 1 teaspoon orange-flower water (optional); 887 milliliters plain whole-milk yogurt; 355 milliliters sugar; 2 vanilla beans, split lengthwise, seeds scraped; 2 Tbsps cold water

The recipe Vanillan and Cranberry Panna Cotta Parfaits is ready in approximately 8 hours and is definitely a great gluten free option for lovers of Mediterranean food. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 20. One serving contains 392 calories, 6g of protein, and 27g of fat. Head to the store and pick up cranberry juice, orange-flower water, heavy cream, and a few other things to make it today.

Instructions

In a small bowl, sprinkle the gelatin evenly over 2 cups of the cranberry juice.

Ingredients you will need

Cranberry Juice

Gelatin

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Bowl

Let stand until the gelatin has softened, about 5 minutes.

Ingredients you will need

Gelatin

In a medium saucepan, bring the remaining 6 cups of cranberry juice to a simmer.

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Cranberry Juice

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Sauce Pan

Remove from the heat and stir in the honey and orange-flower water.

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Orange Flower Water

Honey

Whisk in the gelatin mixture.

Ingredients you will need

Gelatin

Equipment you will use

Whisk

Let cool for about 1 hour, stirring occasionally.

In a small bowl, sprinkle the gelatin evenly over the water and let stand until softened, about 5 minutes. In a large heatproof bowl, whisk 3 cups of the heavy cream with the yogurt.

Ingredients you will need

Heavy Cream

Gelatin

Yogurt

Water

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Whisk

Bowl

In a medium saucepan, combine the remaining 3 cups of heavy cream with the sugar and the vanilla beans and seeds and bring to a simmer over moderately high heat, stirring often to dissolve the sugar.

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Vanilla Bean

Heavy Cream

Seeds

Sugar

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Sauce Pan

Remove the saucepan from the heat and whisk the gelatin mixture into the hot vanilla cream. Strain the cream through a fine-mesh sieve set over the yogurt mixture and whisk thoroughly to blend.

Ingredients you will need

Gelatin

Vanilla

Yogurt

Cream

Equipment you will use

Sauce Pan

Sieve

Whisk

Let yogurt panna cotta cool for about 45 minutes, stirring occasionally.

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Yogurt

Set 20 small and sturdy plastic glasses on a tray. Ladle 1/4 cup of the yogurt panna cotta mixture into each glass (see Note) and refrigerate until set, about 3 hours.

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Yogurt

Equipment you will use

Ladle

Carefully ladle about 6 1/2 tablespoons of the cranberry jelly over the panna cotta layer and refrigerate until set, about 2 hours.

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Cranberry Sauce

Equipment you will use

Ladle

About 30 minutes before adding the last layer, gently warm the remaining panna cotta mixture just until melted. Ladle 1/4 cup of the panna cotta into each glass. Cover the glasses with plastic wrap and refrigerate until firm, about 2 hours longer.

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Wrap