Cranberry Compote with Panna Cotta

Cranberry Compote Ingredients

250 g cranberries
3 star anise
2 cinnamon sticks
150 g sugar
100 ml fresh orange juice

Panna Cotta Ingredients

4 sheets gelatin
350 ml whipping cream
110 g sugar
500 g full-fat yogurt
1 tsp vanilla extract
White chocolate shavings and mint leaves for garnish

Cranberry Compote Preparation

1. Put all ingredients in a saucepan and bring to a boil. Once the sugar has completely dissolved, reduce the heat.
2. Simmer gently for 1 minute and then place in the EcoStoof for 45 minutes or longer.
3. Remove from the EcoStoof and discard the star anise and cinnamon sticks.
4. Your cranberry compote is ready. Would you prefer cranberry sauce? Puree the mixture with an immersion blender.

Panna Cotta Preparation

1. Soak the gelatin sheets in a bowl of cold water for at least 5 minutes.
2. Put cream and sugar in a saucepan. Place on the stove and heat until the sugar has dissolved and the cream is warm but not yet boiling. Squeeze out the gelatin and stir into the warm mixture. Add yogurt and vanilla and mix well.
3. Pour into pretty glasses, cover with cling film, and chill for at least 4 hours, preferably longer.
4. Garnish the panna cotta with cranberry compote or sauce and sprinkle with white chocolate shavings and mint leaves.