Logmymeals

This Halloween, I’ve decided to create a panna cotta that’s chilling yet delicious! The Panna Cotta with a Cranberry sauce center offers a creamy, delicate exterior with a surprise “bloody” twist inside. Decorated with eerie yet refined touches like “Ba Si” sugar, this panna cotta embodies the subtle thrill of Halloween elegance. With each creamy spoonful, unsuspecting guests will encounter a tangy cranberry “heart” that oozes out, creating a delightful shock! Perfect for those who appreciate a touch of the macabre with their dessert, this recipe is sure to impress and intrigue with every bite!

Spider’s Bite Panna Cotta Recipe:

Ingredients (serves 6):

For the Vanilla Thyme Panna Cotta:

• 2 1/2 teaspoons unflavored gelatin powder (1 pouch of knox gelatine)
• 3 tablespoons cold water
• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 4-5 fresh thyme sprigs
• 1 1/2 teaspoons pure vanilla extract

For “Ba Si” Chinese technique of pulled sugar:

• 1/3 cup sugar
• 2 tablespoons + 2 teaspoons water
• 1 teaspoon oil

Instructions:

1. Make the Cranberry Sauce and Freeze: In a small saucepan, combine the cranberries, sugar, water, and lemon juice. Bring to a simmer over medium heat, stirring occasionally. Cook for about 10-15 minutes until the cranberries burst and the mixture thickens slightly. Let the sauce cool to room temperature. Pour the cooled cranberry sauce into small silicone molds or ice cube trays, aiming for small, bite-sized portions. Freeze until solid, overnight. Cranberry sauce recipe here: https://youtube.com/shorts/o4PyOPs3RbE

2. Bloom the Gelatin: In a small bowl, sprinkle the gelatin over 3 tablespoons of cold water. Let it sit for about 5-10 minutes until the gelatin absorbs the water and becomes spongy.

3. Heat the Cream Mixture with Thyme: In a medium saucepan, combine the heavy cream, whole milk, sugar, and thyme sprigs. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture is hot but not boiling. Remove from heat and let the mixture steep for about 10 minutes to allow the thyme flavor to infuse. Strain out the thyme sprigs and return the mixture to the saucepan. Stir in the vanilla extract and the bloomed gelatin. Stir well until the gelatin is completely dissolved.

4. Assemble the Panna Cotta with Frozen Cranberry Centers: Pour a small amount of the panna cotta mixture (about 1/4 cup) into each of 6 serving glasses or ramekins. Let this initial layer cool at room temperature for about 20 minutes to slightly thicken. Take one frozen cranberry sauce portion from the freezer and place it gently in the center of each glass. Carefully pour the remaining panna cotta mixture over the frozen cranberry centers, covering them completely. Place the glasses in the refrigerator and chill for at least 4 hours, or until fully set. For best results, chill overnight.

5. “Ba si” Sugar web: In a clean, dry saucepan or pot, combine the granulated sugar, water and oil. Heat over medium-low heat, stirring occasionally until the sugar dissolves. Increase the heat slightly and continue cooking the syrup without stirring. Swirl the pan gently if needed. Cook until the syrup turns a light golden color and reaches a sticky consistency. This should take around 5-7 minutes. You want a syrup that forms thin threads when lifted with a spoon. Lift the sugar and shake it over a cutting board to get the sugar strands to form.

6. Assemble: Place the panna cotta on a plate, then place the sugar “web” on top of the panna cotta! Enjoy!