Cranberry and amaretto panna cotta recipe

Method

1. Soak the gelatine leaves in cold water for 5 mins until softened.
2. Meanwhile, gently heat the cream, milk, sugar and vanilla extract, stirring occasionally, until just steaming but not boiling.
3. Remove from the heat. Squeeze the excess water from the gelatine, then stir through the cream mixture until dissolved. Stir in the amaretto liqueur.
4. Pour the mixture into 4 x 150ml ramekins, individual moulds or glasses. Chill for at least 4 hrs or overnight until set.
5. For the cranberry compote, put the cranberries in a small saucepan and add 1 tbsp of water if using fresh cranberries. Add the sugar, orange zest and juice. Heat over a medium heat for 4 mins, stirring occasionally, until the cranberries release their juices and start to burst.
6. Put a sieve over a bowl. Pour in the cranberries and syrup. Set the cranberries aside. Pour the syrup back into the saucepan and allow to bubble for 1-2 mins, stirring, occasionally, until thickened. Remove from the heat and set aside to cool completely.
7. Serve in the glasses or invert the panna cottas in moulds onto serving plates (dip briefly in hot water if needed). Spoon over the cranberries, followed by a drizzle of the syrup. Serve topped with a generous scattering of crumbled amaretti biscuits and decorate with extra orange zest, if using. Serve each with an extra whole amaretti biscuit, if you like.

• Tip: Alcohol-free version? Swap the amaretto with ½ tsp of almond extract and increase the milk by 40ml.

• See more Christmas dessert recipes