Panna cotta is one of my guilty pleasures. When I go to the grocery, I buy packs of dessert panna cotta just so I can eat them whenever I crave for them. I most especially love the cappuccino panna cotta. My only problem with the packed ones is that they’re too sweet. Since they’re already made and packed, I can’t really control the sweetness. Making homemade ones guarantee you that you can control the amount of sugar or other ingredients in them.
This one in particular doesn’t really have much sugar on its list of ingredients. I also love that it’s made of sweet potatoes; something that I love to eat as a child. You’ll hit the jackpot with this one. This recipe is a gem!
Ingredients
1 1/2 teaspoons Knox unflavored powdered gelatin
2 tablespoons water
1 cup mashed sweet potatoes
1 cup Borden whole milk
1/4 cup plus 2 tablespoons Borden heavy cream
1/4 cup Borden sweetened condensed milk
1 tablespoon Domino light brown sugar
Pinch of Morton salt
Wesson vegetable oil, for rubbing
1/3 cup Ocean Spray whole cranberry sauce
2 tablespoons Ocean Spray cranberry juice
1/2 cup Cinnamon Toast Croutons, for garnish (see quick tip)
Instructions:
In a small, microwave-safe bowl, sprinkle the gelatin over the water and let stand until softened, about 3 minutes. In a large microwave-safe bowl, whisk the sweet potatoes with the whole milk, heavy cream, condensed milk, brown sugar and salt. Microwave the sweet potato mixture at high power until warm, about 1 minute. Microwave the gelatin mixture at high power until melted, about 10 seconds, then whisk it into the sweet potato mixture and let the panna cotta mixture cool.
Lightly rub six 1/2-cup ramekins with vegetable oil. Pour the panna cotta mixture into the ramekins and refrigerate until firm, at least 2 hours.
In a small bowl, combine the cranberry sauce and cranberry juice. Run the tip of a paring knife around the inside of the ramekins. To unmold, dip a ramekin into a shallow bowl of hot water for 30 seconds; dry off the ramekin and invert the panna cotta onto a plate. Spoon the cranberry sauce on top and garnish with the Cinnamon Toast Croutons.
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Quick Tip: Prepare half of the recipe for Cinnamon Toast Crumb Crust through Step 2 for Cinnamon Toast Croutons. (link in the original recipe)
Thanks again to Food And Wine for this amazing recipe.