All of us in the Patisserie world know very well that during the busy Holiday season, having a quick to prepare winter dessert in your collection never hurts. This one does not disappoint and is very well liked. The combination of peppermint and cranberry is contemporary and the flavors work in perfect harmony.
In this dessert and some others, I prefer to use mint extract or mint essential oil over steeping fresh mint leaves. A good extract provides clean and fresh notes which are hard to achieve when using fresh leaves. Most often, brewed mint leaves exude grassy herbal notes which are not desired.
|8 oz||Fresh or frozen Cranberries||240 g|
|8 oz||Extra fine granulated sugar||240 g|
|8 oz||Water||240 g|
|0.5 oz||Kirsch Liquor||15 g|
- Bring cranberries, sugar and water to a boil in a non reactive saucepan. Simmer for 8-10 minutes.
- Remove from heat and using an immersion blender puree until smooth.
- Run through a chinois. Once cooled add liquor or a small amount of water to bring to desired consistency.
- Pour a layer in glasses of choice and place in a refrigerator.
|8 oz||Milk||240 g|
|3 oz||Extra fine granulated sugar||90 g|
|8 oz||Whipping cream||240 g|
|½ teaspoon||Peppermint extract*||2 g|
*peppermint extracts vary in flavor strength. If using pure peppermint oil only a few drops will be needed.
- Bloom (place gelatin leaves in cold water) and set aside.
- Bring the milk and sugar to a boil and remove from heat. Add the heavy cream. Cover wiith plastic food wrap. Let cool until 180°F (81°C).
- Press the excess water from gelatin leaves and add to above. Stir until all gelatin is dissolved.
- Allow to cool until the panna cotta starts to thicken. Pour gently over the cranberry coulis.
- Place in a refrigerator and allow to set. Decorate with streusel, cranberry coulis and chocolate décor.