Recipe: Crème Fraiche Panna Cotta with Cranberry-Walnut Compote
- 13 gelatin leaves
- 4 cups milk
- 6 cups heavy cream
- 1-1/2 cups sugar
- 4 cups crème fraiche (or sour cream)
- 2 vanilla beans, split and seeded
- 24 ounces fresh cranberry
- 1 cup orange juice (fresh-squeezed if possible)
- 1/4 cup sugar
- 2 cups roasted walnuts, chopped
Heat the milk, cream, sugar and vanilla bean, bring to a slight boil and remove from the heat. Add the gelatin and crème fraiche, stir together and strain. Pour about 6 ounces of the liquid into a see-through serving glass and refrigerate overnight. Add cranberry, orange juice and sugar to a saucepan and cook over a medium flame for 10 minutes, stirring frequently. At this point the cranberries will start to release their liquid.
Turn heat down and let simmer for 15 minutes or until the berries have broken down and thickened. Taste and add sugar to your taste. Remove from heat and let cool in the refrigerator for at least 1 hour. Preheat the oven to 350 F degrees, place walnuts on a baking sheet and roast for 15 minutes. Remove, let cool, and rough-chop. To serve, add chopped walnuts to the cooled cranberry compote; combine. Place a large teaspoonful of compote on top of panna cotta and serve.