Vanilla Panna Cotta with Mulled Wine Fruit

Name: Vanilla Panna Cotta with Mulled Wine Fruit
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 250 mL (9fl oz) double cream; 1/2 vanilla pod, split open; 50 g (2oz) white caster sugar; 2 tbsp. milk; 1 tsp. powdered gelatine; 1 tbsp. Grand Marnier; 100 mL (3 1/2fl oz) red wine; 1/4 cinnamon stick; 1 small star anise; 25 g (1oz) fresh cranberries; 2 figs, sliced horizontally into 4-5 slices; 2 clementines, segmented; You will also need a couple of handfuls of ice cubes

Mulled wine fruit gives this vanilla panna cotta a sweet, boozy kick.

By The GH Kitchen TeamPublished: 24 December 2009

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Preparation Notes: plus infusing

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Yields:

Prep Time:

20 mins

Cook Time:

10 mins

Total Time:

30 mins

Ingredients

250 ml (9fl oz) double cream
1/2 vanilla pod, split open
50 g (2oz) white caster sugar
2 Tbsp. milk
1 tsp. powdered gelatine
1 Tbsp. Grand Marnier
100 ml (3 1/2fl oz) red wine
1/4 cinnamon stick
1 small star anise
25 g (1oz) fresh cranberries
2 figs, sliced horizontally into 4-5 slices
2 clementines, segmented
You will also need a couple of handfuls of ice cubes

Directions

1. Step 1
  Put half the cream into a small pan with the vanilla pod and half the sugar. Bring to just under the boil, then leave to stand for 15min to infuse. Remove vanilla pod and tip mixture into a large bowl.
2. Step 2
  Put the milk into a small heatproof bowl and sprinkle over the gelatine. Leave to stand for 5min until the gelatine has turned spongy. Put the bowl of gelatine into a pan set over a low heat and add enough boiling water to come halfway up the sides of the gelatine bowl. Leave to stand for 1-2min until the gelatine mixture has melted. Stir the gelatine mixture into the infused vanilla cream, then sit the bowl on top of a bowl of ice cubes to cool it down quickly.
3. Step 3
  Lightly whip the remaining cream, then fold in the vanilla cream and liqueur. Pour into two 150ml (5fl oz) pudding moulds and chill for 4hr or overnight until set.
4. Step 4
  For the Mulled Wine Fruit, put the remaining sugar in a small pan with 100ml (3½fl oz) cold water and heat gently until the sugar has dissolved. Bring to the boil and bubble for 2min without stirring. Turn down the heat to a simmer and add the red wine and spices. Bubble for 2min, then add the cranberries and simmer for 2-3min until syrupy. Pour into a bowl to cool, then add the figs and clementines. Cover and chill.
5. Step 5
  To serve, very briefly dip the moulds into hot water to loosen the panna cottas and turn out on to plates. Serve with the Mulled Wine Fruit and its juices.
  
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Per Serving:

Calories: 804
Total carbs: 33 g
Sugars: 33 g
Total fat: 68 g
Saturated fat: 42 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time