Sparkling Cranberry-Ginger Panna Cotta
Place 1/4 cup ginger beer in medium bowl; sprinkle 1 1/2 envelopes (about 1 tablespoon) gelatin over ginger beer; let stand without stirring.Advertisement
In a small saucepan combine 1/3 cup water and 1/3 cup sugar. Bring to boiling, stirring constantly to dissolve sugar. Stir in cranberries and fresh ginger. Return to boiling; reduce heat. Simmer gently, uncovered, 2 to 3 minutes or until mixture is thickened and cranberries pop, stirring occasionally. Remove from heat. Stir in lime zest. Pour cranberry mixture over gelatin mixture. Stir until gelatin is completely dissolved. Stir in remaining ginger beer. Let cool completely (about 30 minutes).
In another medium bowl place the 1/4 cup cold water. Sprinkle 1 1/2 envelopes (about 1 tablespoon) gelatin over water.
In a small saucepan stir together heavy cream and 1/4 cup sugar. Heat over medium until sugar is dissolved and mixture is steaming. Pour over water-gelatin mixture. Stir until gelatin is dissolved. Whisk in yogurt and vanilla seeds, paste, or extract; set aside to cool.
Set eight 4- to 5-ounce glasses on a tray. Carefully spoon about 2 tablespoons cranberry-gelatin mixture into each glass. Chill 30 minutes or until set. Spoon about 2 tablespoons yogurt mixture over cranberry mixture in each glass. Chill 10 to 20 minutes or until set. Continue layering and chilling to use remaining cranberry and vanilla mixtures.Chill, covered, up to 24 hours. If desired, garnish with Sugared Cranberries and mint leaves. Serves 8.
Keep unused portions of both cranberry and yogurt mixtures, covered, at room temperature while pouring and chilling layers in the glasses.
Toss 1/2 cup frozen cranberries with 2 tablespoons sugar. Spread on a paper towel-lined tray to thaw. As cranberries thaw, add additional sugar to coat (1 to 2 tablespoons total).