White Chocolate Cranberry Panna Cotta
A creamy white chocolate custard topped with a tart cranberry glaze and a brown sugar and herb crumble!
Servings 4 servings
Ingredients
For the White Chocolate Panna Cotta
- 2 Tbsp Cold Water
- 1 3/4 tsp Gelatin Powder
- 1 cup Heavy Cream
- 1 cup Whole Milk
- 1/3 cup Granulated Sugar
- 1/2 cup +2 Tbsp White Chocolate
- Pinch of Salt
- 1/2 tsp Vanilla Extract
For the Cranberry Compote
- 1 1/2 cups Cranberries
- 1/4 cup Granulated Sugar
- 1/3 cup Water
- 1/4 cup Orange Juice
- 1 Orange Zest Peel
- 1/4 tsp Ground Cinnamon
Brown Sugar and Herb Crumble
- 1/2 cup All Purpose Flour
- 3 Tbsp Brown Sugar
- 1 tsp Minced Fresh Rosemary
- 1 tsp Minced Fresh Sage
- 1/4 tsp Ground Cinnamon
- Pinch of Salt
- 2 1/2 Tbsp Cold Unsalted Butter (diced)
Instructions
For the White Chocolate Panna Cotta
- Sprinkle the gelatin powder over the cold water. Allow it to sit while you prepare the remaining ingredients. Add the heavy cream, whole milk, granulated sugar, white chocolate and salt to a sauce pot. Heat it over medium heat, mixing frequently. You do not want the mixture to come to a boil. You just want to heat it enough so that the chocolate and sugar melt. Remove the pot from heat then add in the vanilla extract and gelatin. Mix until the gelatin has dissolved. Heat the mixture again if needed.
- Pour the mixture through a fine mesh sieve into a liquid measuring cup with a spout. Evenly pour the panna cotta into 4 lightly greased ramekins. Place them into the fridge to chill and set for at least 6 hours or overnight.
For the Cranberry Compote
- Add all of the ingredients to a sauce pot. Heat it over medium heat until the mixture is lightly bubbling Mix and simmer for about 10 minutes until the cranberries break down and the juices have slightly thickened. Transfer the compote into a bowl and allow it to cool completely.
For the Brown Sugar and Herb Crumble
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Add the flour, brown sugar, rosemary, sage, cinnamon, and salt to a bowl. Mix until the ingredients are evenly combined. Add in the cold, diced butter.
- Use your fingertips to pinch the flour and butter together. Alternatively, you can use a pastry cutter. Continue to work the butter into the flour until you get a mixture that resembles wet sand. It should come together when you squeeze it in your fist, then crumble into round clumps when you break it apart.
- Allow the mixture to fall apart into crumbled pieces then transfer it to a baking sheet lined with parchment paper. Spread the crumble evenly out onto the baking sheet. Bake it in the oven for 12-15 minutes until golden brown and crunchy. Mix halfway through baking. Remove the crumble from the oven and allow it to cool to room temperature. Break apart any clusters that have stuck together.
To Assemble:
- To unmold the panna cotta, run a knife along the edge of the panna cotta to separate it from the ramekin. Dip the ramekin in hot water and hold it in there for 10-15 seconds. Remove it from the hot water and place the serving plate on top of the ramekin. Holding the plate against the top of the ramekin, flip them over so that the plate is now on the bottom. Give the ramekin a firm tap and lift it up. The panna cotta should unmold onto the plate. If not, reheat the ramekin in the hot water and try again.
- If the cranberry compote has thickened too much while cooling, mix in a tablespoon of water at a time until it has loosened to a spreadable consistency. Spoon the compote on top of the panna cotta. Sprinkle the brown sugar and herb crumble on top and enjoy!