This panna cotta with mulled wine compote takes your favourite festive drink and transforms it into a sweet and creamy dessert. We think the more ways to enjoy mulled wine the better! If you agree, this panna cotta with mulled wine compote is the dessert for you. It is a great way to use up any leftover mulled wine and each mouthful is sure to get everyone into the Christmas spirit. Full of festive fruits and spice, this after dinner treat is worth the small amount of effort it takes too make.
- 600ml double cream
- 1tsp vanilla bean paste
- 125g golden caster sugar
- 12g sachet of gelatine
- 2tbsp Grand Marnier
- 200ml mulled wine
- 1 small star anise or cinnamon stick
- 3tbsp thickening granules
- 175g cranberries
- 2 clementines, segmented
- You will need:
- 4 x 150ml pudding moulds
Put the cream into a pan with the vanilla and 60g sugar. Heat together gently, until just steaming.
Add the gelatine, turn off the heat, leave for a few mins, then stir together, until the gelatine has completely dissolved.
Stir in the Grand Marnier and pour into the pudding moulds. Chill for at least 4 hours or overnight until firm.
To make the compote, put the remaining sugar into a pan with 150ml water. Heat gently until the sugar has dissolved. Bring to the boil and bubble for a couple of mins.
Pour in the mulled wine, add the star anise, or cinnamon stick, and bring to the boil. Add the thickening granules and stir. Add the cranberries and cook for a few mins, until tender and the liquid is syrupy. Add the clementines. Cool and chill.
To serve, dip the moulds into hot water to loosen the panna cottas, upturn on to plates, chill. Spoon over the compote to serve.