Cranberry Panna Cotta

Vanilla Panna Cotta

1. In a small bowl, combine boiling water and gelatin, stirring until fully dissolved. Set aside.
2. In a large bowl, mix milk, Greek yogurt, maple syrup, and vanilla extract. Whisk well, then add the gelatin mixture and whisk again.
3. Pour into serving glasses and refrigerate for at least 2 hours.

Cranberries

1. In a small saucepan over medium-low heat, cook the cranberries. Add water and maple syrup, then simmer for 6–7 minutes.
2. Remove from heat and blend into a puree using an immersion blender or food processor. Refrigerate.

Sugar Cream Sauce

1. Wash the saucepan used for the cranberry puree and reuse it.
2. In a bowl, whisk the flour into the cream until smooth. Set aside.
3. In the saucepan over medium-low heat, melt the butter. Stir in the brown sugar, then the cream mixture. Cook for 3–4 minutes until thickened. Set aside.

To Assemble

Once the panna cotta has set, add a layer of cranberry puree, top with Vérifruit sugar cream chocolate-covered blueberries, and drizzle with sugar cream sauce.

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