Christmas is just around the corner!
Seriously!
It’s December this weekend!
And I am totally not ready for it this year! Normally by the middle of November, I have the Christmas menu organised, the pudding already made and I’m starting to think about putting up the tree. This year though, it’s just crept up on me!
Nevertheless, it’s time to start thinking about it, which is always exciting, so I thought I’d share my favourite Christmas recipes with you over the next few weeks leading up to the holidays.
This week I thought I’d kick off with a quick and easy recipe that is great to make ahead and take to a party. You can mix up the flavours by swapping around the juice and fruit, and it’s a great one for when the kids want to help in the kitchen too.
Next week, I’ll share my gluten-free Christmas pudding with you so you can have that made ahead of time to allow the flavours to develop. But if you can’t wait that long, and you want all of my Christmas recipes, not just the ones I’m sharing here, make sure you grab a copy of my Christmas Cookbook which you can get here. It’s full to the brim with holiday recipes that your family will love. They are all 100% gluten, dairy & soy-free and have been tested – and approved – on my own family!
So without further ado, may I present this lovely Christmassy Cranberry Pannacotta…
Cranberry & Vanilla Pannacotta (Dairy-free)
Ingredients
Cranberry Layer
- 3 tsp Gelatin
- 60 ml Cranberry juice
- 1 cup Cranberry juice extra
- 1 1/2 cups Cranberries fresh or frozen (or other fruit - see notes)
Vanilla Layer
- 5 tsp Gelatin
- 50 ml Water
- 750 ml Coconut milk
- 2 Tbsp Honey
- 1/2 tsp Vanilla extract
Instructions
Cranberry Layer
- Bloom the gelatin in the juice and set aside.
- Bring the extra juice to a simmer and whisk in gelatin until smooth.
- Place cranberries in mould and pour juice mixture over the top.
- Refrigerate 1 hour until firm.
Vanilla Layer
- Bloom gelatin in water and set aside.
- Combine coconut milk, honey and vanilla in a heavy based saucepan and bring to a gentle simmer.
- Whisk in the gelatin mixture until smooth.
- Cool to room temperature.
- Whisk well (the mixture will have separated)
- Pour into the mould over the cranberry layer.
- Refrigerate 4-6 hours until set.
- To unmould, sit the mould in hot water for 30 seconds before turning out.
- Allow to stand 5 minutes before serving to soften.
