Ingredients
- 13 gelatin leaves
- 4 cup milk
- 6 cup heavy cream
- 1 1/2 cup sugar
- 4 cup crème fraiche (or sour cream)
- 2 cup vanilla beans
- 24 ounce fresh cranberry
- 1 cup orange juice (fresh squeezed if possible)
- 1/4 cup sugar
- 2 cup roasted walnuts
Preparation
Baking Directions:
Heat the milk, cream, sugar and vanilla bean.
Bring just to a slight boil and remove from the heat.
Off 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 sauce pan 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 sugar to your taste.
Remove from heat and let cool in the refrigerator for at least 1 hour.
Preheat the oven to 350 degrees F.
Place walnuts on a baking sheet and roast for 15 minutes.
Remove, let cool and rough chop.
Serving Directions:
To serve, add chopped walnut to the cooled cranberry compote, and combine.
Place a large spoonful of compote on top of panna cotta, and serve.
