{Festive recipes} Panna Cotta with Pineapple-Cranberry coulis

Panna Cotta is such great dessert for entertaining. Not only is it quick and easy to make, you can also make it a day or two before the event, perfect !

I took the opportunity of a Halloween girls' night to try out this recipe and it was a success, it will make a great Holiday dessert.

I love the combination of the tangy pineapple-cranberry coulis with the creamy panna cotta.

This Panna Cotta has been my trusted recipe for year, and the coulis was adapted form this recipe.
My only advice is to use small containers. The ones pictured above ended up being too large, I will use shot glasses (or similar) next time.

Pineapple-Cranberry Panna Cotta
(approx 8 shot glasses, depending on size)

Panna Cotta

400ml Double cream/Heavy whipping cream
50g sugar
1 teaspoon vanilla extract
2 sheets gelatin (mine are 2g/sheet )

Place the gelatin in a shallow dish filled with cold water and let stand for a few minutes until soft.
Bring the cream+sugar to the boil. Remove from heat source. Add vanilla extract and gelatin, mix well until gelatin has dissolved. Let cool at room temperature.


Pineapple Cranberry coulis

2 cups diced Pineapple (I used frozen)
1 cup Cranberry
3/4 cup fresh orange juice
2 tablespoons sugar
3 sheets gelatin

Place the gelatin in a shallow dish filled with cold water and let stand for a few minutes until soft.
Cook pineapple, cranberry, juice and sugar in a pan for a few minutes, until fruits are soft (the pineapple has to be cooked or the coulis won't set and you won't be able to make layers).
Transfer to a blender and blend until smooth. Then sieve to remove the pineapple fibers.
Add the gelatin to the fruit puree while it is still hot and mix well until the gelatin has completely dissolved.
Let cool.


Assembly
Pour a layer of cream in each glass and place in fridge or freezer until cool and set (15 to 30 minutes). Take the glasses out and pour a layer of coulis. Place back in the fridge for 15-30 minutes until set. Repeat until you have the number of layers desired.

Note: If you do not wish to create layers and only want the cream with coulis on top, then there is no need to add gelatin to the coulis.


Here is another presentation I really like (bottom picture). The photo is from the very talented Tracey Soul: