Indulge in PANNA COTTA this CHRISTMAS!!

Peppermint Panna Cotta with Cranberry Coulis

Cranberry Coulis
Ingredients:
240 g Fresh or frozen Cranberries
240 g Extra fine granulated sugar     
240 g Water     
15 g Kirsch Liquor     
    
Directions:        
Bring cranberries, sugar and water to a boil in a non reactive saucepan. Simmer for 8-10 minutes.
Remove from heat and using an immersion blender puree until smooth.
Run through a chinois. Once cooled add liquor or a small amount of water to bring to desired consistency.Pour a layer in glasses of choice and place in a refrigerator.


Panna Cotta

Ingredients:
240 g Milk     
90 g  Extra fine granulated sugar     
240 g Whipping cream     
3.5   Gelatin leaves     
1/2  teaspoon     Peppermint extract
                  
Directions:
Bloom (place gelatin leaves in cold water) and set aside.
Bring the milk and sugar to a boil and remove from heat. Add the heavy cream. Cover with plastic food wrap. Let cool until 81 degree.
Press the excess water from gelatin leaves and add to above. Stir until all gelatin is dissolved.
Allow to cool until the panna cotta starts to thicken. Pour gently over the cranberry coulis.
Place in a refrigerator and allow to set. Decorate with streusel, cranberry coulis and chocolate decor.