March 6, 2009

Recipe of the Day - Cranberry Panna Cotta

If you aren't one for baking but love a nice dessert that is simple and easy to make (minus an oven), then this Cranberry Panna Cotta is for you. This healthy dessert only requires five ingredients and can be kept in the fridge for up to 3 days. This means you can make this dish ahead of time and be able to relax and enjoy your guests!

Cranberry Panna Cotta: Why Notta? Recipe

Small saucepans
Wooden spoon
Regular spoon
Large mixing bowl
Measuring cups
Measuring spoons
8 glasses (for serving)

1 cup fresh or frozen cranberries
1/4 cup plus 2 tablespoons sugar
2 tablespoons water
3 1/2 cups low-fat buttermilk
1 tablespoon plus 1/2 teaspoon unflavored powdered gelatin
Plain low-fat yogurt and candied rose petals, for serving

In a small saucepan, combine the cranberries with the sugar and water and bring to a boil. Simmer over moderate heat, stirring occasionally, until the cranberries soften, about 5 minutes. Mash the cranberries with the back of a spoon to make a thick sauce. Transfer the sauce to a large bowl and refrigerate, stirring often, until cool, about 15 minutes. Stir 3 cups of the buttermilk into the cooled cranberry sauce.

In a small saucepan, sprinkle the gelatin over the remaining 1/2 cup of buttermilk. Let stand until the gelatin has dissolved, about 5 minutes. Heat the mixture over low heat, stirring a few times with a rubber spatula, until the buttermilk is just warm and the gelatin is melted, about 1 1/2 minutes; fold into the cranberry mixture.

Pour the panna cotta into 8 glasses. Cover and refrigerate for about 2 hours, until they are set. Top each with a small dollop of yogurt and a few candied rose petals and serve.

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