Ghostly Panna Cottas with Ghastly Sauce (Panna Cotta with Cranberry-Orange Sauce)

1. 1

   Make the Panna Cotta: In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften.

2. 2

   Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.

3. 3

   In a large saucepan bring cream, half-and-half, and sugar just to a boil over moderately high heat, stirring.

4. 4

   Remove pan from heat and stir in gelatin mixture and vanilla.

5. 5

   Divide cream mixture among the ghost molds and cool to room temperature.

6. 6

   Chill molds, covered, at least 4 hours or overnight.

7. 7

   Make the Sauce: In a small saucepan simmer juice, fresh or frozen cranberries, and sugar, stirring occasionally, until cranberries are softened, about 7 minutes.

8. 8

   In a blender, puree mixture until smooth (use caution when blending hot liquids).

9. 9

   Pour sauce through a sieve into a small bowl, pressing hard on solids, and discard solids.

10. 10

    Cool sauce.

11. 11

    Sauce may be made 2 days ahead and chilled, covered.

12. 12

    Run a thin knife around edge of each mold.

13. 13

    Dip molds, 1 at a time, into a bowl of hot water 2 seconds and invert each panna cotta onto a plate.

14. 14

    Serve panna cottas with the sauce spooned around the sides.

* Per serving · 4 servings · Values may vary.

No additional tips available.