Panna Cotta Brain with Cranberry Glaze

TOTAL TIME: 20 min
Prep: 15 min
Inactive Prep: --
Cook: 5 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 1 vanilla bean, split
  • 1 teaspoon salt
  • 2 ounces bourbon (optional)
  • 2 cups cranberry juice
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Directions

Combine 1 can of evaporated milk with four packages gelatin and bloom for five minutes.

In a heavy-bottomed saucepan, bring the remaining milk and heavy cream to a boil. Stir in the sugar, vanilla bean, salt, and bourbon (optional). Combine this mixture with the gelatin mixture and stir until all solids have dissolved. Remove the vanilla bean and pour the mixture into a six-cup brain mold. Refrigerate overnight to fully set.

For the glaze, combine remaining gelatin with half a cup of cranberry juice. Bring remaining 1 1/2 cups of juice to a boil and stir into gelatin mixture to dissolve any solids. Pour into a squeeze bottle and leave at room temperature until panna cotta brain is set.

Unmold the panna cotta and drizzle the glaze over it. The glaze will set up immediately.

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  • on October 28, 2011

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    The cream itself is a bit bland, but the texture is amazing. I skipped the cranberry stuff, and replaced it with a vanilla-scented honey glaze and it really added the necessary flavor. Next time I'll add some more vanilla, bourbon and sugar for added umph!

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