Panna Cotta Brain with Cranberry Glaze – a delicious recipe with milk, heavy cream, sugar, vanilla bean, salt, bourbon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine 1 can of evaporated milk with four packages gelatin and bloom for five minutes.
2
In a heavy-bottomed saucepan, bring the remaining milk and heavy cream to a boil.
3
Stir in the sugar, vanilla bean, salt, and bourbon (optional).
4
Combine this mixture with the gelatin mixture and stir until all solids have dissolved.
5
Remove the vanilla bean and pour the mixture into a six-cup brain mold.
6
Refrigerate overnight to fully set.
7
For the glaze, combine remaining gelatin with half a cup of cranberry juice.
8
Bring remaining 1 1/2 cups of juice to a boil and stir into gelatin mixture to dissolve any solids.
9
Pour into a squeeze bottle and leave at room temperature until panna cotta brain is set.
10
Unmold the panna cotta and drizzle the glaze over it.
11
The glaze will set up immediately.
571
kcal
Calories
34
g
Fat
47
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 (12-ounce) cans evaporated milk, 5 packages unflavored powdered gelatin, 1 1/2 cups heavy cream, 3/4 cup sugar, and more.
Yes, Panna Cotta Brain with Cranberry Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
