That's right, gelatin desserts are back! And with options like this layered one with part sweet cream and part cranberry-ginger layers, you'll be glad they are.

Colleen Weeden
Source: Better Homes and Gardens

Gallery

Credit: Carson Downing

Recipe Summary

hands-on:
20 mins
total:
2 hrs 15 mins
Servings:
8
Yield:
8 layered panna cottas
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Keep unused portions of both cranberry and yogurt mixtures, covered, at room temperature while pouring and chilling layers in the glasses.

Sugared cranberries:

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).

Nutrition Facts

328 calories; total fat 20g; saturated fat 13g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 63mg; sodium 27mg; potassium 71mg; carbohydrates 32g; fiber 1g; sugar 30g; protein 7g; trans fatty acid 1g; vitamin a 828IU; vitamin c 4mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 2mcg; vitamin b12 0mcg; calcium 67mg; iron 0mg.
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Reviews

Rating: 3.0 stars
12/26/2019
For us, the ginger was overpowering--if I make again, would use Ginger Ale (not beer) and reduce or eliminate fresh ginger. Also, be sure to use small cups as the recipe indicates.
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