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Cranberry and amaretto panna cotta recipe
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Festive and fancy, these gluten-free vanilla panna cottas topped with cranberry compote and a splash of amaretto are here to steal the Christmas dessert spotlight! See method
Ingredients
- 3 gelatine leaves
- 300ml whipping cream
- 170ml semi-skimmed milk
- 50g caster sugar
- 1 tsp vanilla extract
- 40ml amaretto liqueur
- 2 gluten-free amaretti biscuits, crumbled, plus extra whole biscuits to serve (optional)
For the cranberry compote
- 150g fresh or frozen cranberries
- 75g caster sugar
- zest and juice of ½ an orange, plus extra zest to decorate (optional)
Each serving contains
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Energy
2015kj
484kcal
24%
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Fat
30g
43%
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Saturates
18g
91%
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Sugars
43g
48%
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Salt
0.1g
2%
of the reference intake
Carbohydrate 43.3g
Protein 5g
Fibre 1.7g
Method
- Soak the gelatine leaves in cold water for 5 mins until softened.
- Meanwhile, gently heat the cream, milk, sugar and vanilla extract, stirring occasionally, until just steaming but not boiling.
- Remove from the heat. Squeeze the excess water from the gelatine, then stir through the cream mixture until dissolved. Stir in the amaretto liqueur.
- Pour the mixture into 4 x 150ml ramekins, individual moulds or glasses. Chill for at least 4 hrs or overnight until set.
- For the cranberry compote, put the cranberries in a small saucepan and add 1 tbsp of water if using fresh cranberries. Add the sugar, orange zest and juice. Heat over a medium heat for 4 mins, stirring occasionally, until the cranberries release their juices and start to burst.
- Put a sieve over a bowl. Pour in the cranberries and syrup. Set the cranberries aside. Pour the syrup back into the saucepan and allow to bubble for 1-2 mins, stirring, occasionally, until thickened. Remove from the heat and set aside to cool completely.
- Serve in the glasses or invert the panna cottas in moulds onto serving plates (dip briefly in hot water if needed). Spoon over the cranberries, followed by a drizzle of the syrup. Serve topped with a generous scattering of crumbled amaretti biscuits and decorate with extra orange zest, if using. Serve each with an extra whole amaretti biscuit, if you like.
Tip: Alcohol-free version? Swap the amaretto with ½ tsp of almond extract and increase the milk by 40ml.
See more Christmas dessert recipes
