...because I am. I'll spare you the details, but after 3 more attempts, I finally have something to show all y'all. Thank god. I don't think I could have eaten any more botched panna cotta.
Please please please, if you have any extra time in the next week, make this recipe and give me some feedback. Too complicated? Too much cranberry? Not enough cranberry? You get the picture.
Okay. Without further ado....
Cranberry and Green Tea Panna Cotta
serves 8
2 1/2 cups heavy whipping cream
1/2 cup milk (I used whole milk)
4 green tea bags
2 tablespoons water
1 packet unflavored gelatin
1/3 cup sugar
1 can jellied cranberry sauce
Heat cream and milk in a medium saucepan until just simmering. Remove pan from heat and add tea bags. Let steep for 10 minutes.
Meanwhile, pour water into a small bowl and sprinkle gelatin over the top. Let gelatin soften for 10 minutes.
Remove tea bags from cream, making sure to squeeze out liquid from bags. Put tea infused cream back on low heat and add sugar. Stir until dissolved. Add gelatin, whisk gently (try not to incorporate any air into mixture) until dissolved. Add cranberry sauce and whisk gently until sauce is melted and fully incorporated into cream - about 5 minutes.
Take saucepan off heat and strain the liquid through a fine mesh sieve to remove any remaining cranberry sauce chunks. Pour liquid into 8 teacups, ramekins, bowls, what have you. Cover with plastic wrap.
Chill for at least 3 hours, up to 1 day.
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