Peppermint Panna Cotta with Cranberry Coulis

by Eddy Van Damme on November 28, 2011

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.

 

Cranberry Coulis

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
  1. Bring cranberries, sugar and water to a boil in a non reactive saucepan. Simmer for 8-10 minutes.
  2. Remove from heat and using an immersion blender puree until smooth.
  3. Run through a chinois. Once cooled add liquor or a small amount of water to bring to desired consistency.
  4. Pour a layer in glasses of choice and place in a refrigerator.

 

 

Panna Cotta

  8 oz Milk 240 g
  3 oz Extra fine granulated sugar 90 g
  8 oz Whipping cream 240 g
  3.5 Gelatin leaves 3.5
  ½ teaspoon Peppermint extract* 2 g
       

*peppermint extracts vary in flavor strength.  If using pure peppermint oil only a few drops will be needed.

 

  1. Bloom (place gelatin leaves in cold water) and set aside.
  2. 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).
  3. Press the excess water from gelatin leaves and add to above. Stir until all gelatin is dissolved.
  4. Allow to cool until the panna cotta starts to thicken. Pour gently over the cranberry coulis.
  5. Place in a refrigerator and allow to set. Decorate with streusel, cranberry coulis and chocolate décor.

 

 

 

24 comments on “Peppermint Panna Cotta with Cranberry Coulis

  1. Hilary Adams on said:

    Ooooh! Excited about this!! Last year I did pumpkin crème brûlée for co-workers at the bakery (I feel like I should do unusual and different things that we don’t normally do there if I’m gonna do something for them!) and this would be perfect!

    I really like cranberries, and your panna cotta recipe is amazing!

    This’ll be perfect!! ;0)

  2. Rocio Ramirez on said:

    I like the presentation. It looks very delicious. I can use the streuse’s recepie that is in your book.

  3. Yesenia Garcia on said:

    I have to try this marvelous dessert. Love the flavor of the cranberries very appropriate for this time of the year.

    Thank you…

  4. Niah Clark on said:

    I love the presentation of the dessert. Didn’t know you can put peppermint and cranberries together.

  5. Chef,
    I’m sure you don’t remember me, I’m your old “neighbor” and former student who ran off to the world of politics. So great to see all that you have accomplished! Your lessons have stayed with me through the years and I am thrilled to see you have a wider audience. No one deserves it more. I’m ordering your book straightaway. Can’t wait to tell all my friends.

  6. Tilly Sherwood on said:

    This looks great. Yes when I used peppermint extract last it was way powerful is it better maybe to make a mint simple syrup? I love mint but do not like the toothpaste taste you sometimes get.
    Tilly

  7. I think this is a perfect dessert for the holiday season, and the color of it makes it really stand out. The taste has hints of mint and cranberries but without the liquor.

  8. Jennifer Contreras on said:

    This is a beautiful desert I can’t wait till’ we make it in class. I am eager to learn more about the difference between using the mint essential oil and using mint extract.
    Also using the streusel topping will add a nice crunch to this desert, maybe adding some chopped pistachios and almonds will be something nice to add for color and flavor.

  9. John Foisy on said:

    What a wonderful holiday dessert. Simple , eligant and a tasteful combination of mint and cranberry. I can imagine my guests enjoying it already.

  10. Just saw these cranberries at the supermarket that were so fresh yet inexpensive, thinking how I can use them… this is a great idea! and the colors are gorgeous for the holidays. Good tip on using extract over fresh mint, thank you!

  11. Marissa Astrich on said:

    This dessert is so pretty, I think I saw you working on it last week. The “candycane” red and white stripe look is so festive. What a great dessert for the holiday season! I usually use mint extract, and never thought to use steeped mint leaves. I am eager to try this dessert and to try a different dessert using fresh mint leaves. Thanks!

  12. Loved it!
    Very easy to make and super delicious.

  13. arrion on said:

    I had made in class it was very good i like how it came together

  14. Jelani Byerly on said:

    Peppermint and cranberry is a new mix to me. I would have never thought to mix them. The recipe looks very easy and i am very sure that it is going to be very delicious.

  15. Yuko Ouchi on said:

    Peppermint and Cranberry are a perfect dessert for holiday. I can taste of clean and fresh mint oil…Thank you for the tip. Certainly, I will add this dessert for Christmas dinner.

  16. Demetrias Edwards-Destin on said:

    This looks like a great dessert to have for a ladies night out to enjoy, the layers are mouth watering and looks very easy. I will try this soon.

  17. A beautiful dessert which would dress up any party. The taste combinaiton of this dessert is surprising, nice and clean. With one taste it hits three independent notes;the tartness of the cranberries, the middle mellow note of the panna cotta followed quickly by the clean and cool peppermint. Very interesting! Thank you Chef Eddy. Anita

  18. Szu wang on said:

    Made this in the class last week.it tastes so good and I also took pictures, all my friends love it! I am sure I will do it again

  19. Diana Wallace on said:

    I am making this for Sunday!! Yummy!

  20. Elizabeth Poirrier on said:

    With the rise in popularity of products made with goat milk, I think this recipe would be great made with goat milk instead of regular milk. I would then pair it with a raspberry coulis to make it more of a summertime dessert. I’ll let you know how it turns out! Can’t wait to try it!

  21. Eddy Van Damme on said:

    Good point!

  22. Rosio Caro on said:

    Cheff Eddy panna cotta I have never had untill I made it in class. I was under the impresion that it would be sweet and it wasn’t . The raspberry coulis and the crumble was what made it come together and gave it the touch of sweetness. I really enjoyed this recipe; not so sweet is always good ;specially after so much chocolate…got to love it!

  23. valerie alexander on said:

    peppement and cranberry another combination im not familier with but it looks great and love to try it.

  24. Katerina Kyriazis on said:

    I think the combination of cranberry and peppermint would add a bright note to a classic panna cotta offering. I enjoy the idea that this recipe can be prepared well ahead and have ready for the unexpected holiday guest.

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