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By Karin Calloway
Cranberry "Panna Cotta" on Mixed Greens with Cranberry-Port Vinaigrette
Many American holiday meals include some sort of gelatin mold, especially those served on Thanksgiving and Christmas. Here’s an updated way to include a giggly salad on your holiday table with a bit of a gourmet twist.
This Cranberry Panna Cotta is easy to make with the help of cranberry-flavored gelatin and sour cream. Panna Cotta isn’t complete without vanilla, and it is present here from a whole vanilla bean that’s added to the gelatin.
The panna cotta is served atop a salad of crisp greens tossed with a Cranberry-Port Vinaigrette that starts with sautéed pancetta and shallots. The vinaigrette gets extra port flavor from port wine vinegar, but you can substitute balsamic vinegar if that’s what you have on hand. A little pure vanilla extract adds a special hint of vanilla.
Cranberry Panna Cotta
Makes 6 to 8 servings.