Cranberry compote with panna cotta

The cranberry compote can be prepared a few days in advance and stored in the refrigerator.

Cranberry compote ingredients

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

Panna cotta ingredients

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

Optional: whipped cream

Cranberry compote preparation

1. Put all ingredients in a small saucepan and bring to a boil. As soon as all the sugar has dissolved, turn down 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 remove the star anise and cinnamon sticks.
4. Blend until smooth with an immersion blender and store in the refrigerator.

Panna cotta preparation

1. Soak the gelatin sheets in a bowl of cold water for at least 5 minutes.
2. Put the whipping cream and sugar together in a saucepan. Place on the heat and warm until the sugar has dissolved and the cream is hot but not yet boiling. Squeeze out the gelatin and stir it into the warm mixture. Add the yogurt and vanilla and stir everything well.
3. Pour into nice glasses, cover with plastic wrap and refrigerate for at least 4 hours, but preferably longer.
4. Top the panna cotta with the cranberry compote and optionally with whipped cream, and sprinkle with white chocolate shavings and mint leaves.