Panna Cotta with Cranberry Sauce

Directions

• Prepare the panna cotta a day in advance. 
• In a small bowl bloom the gelatin with the cold water and set aside for a few minutes while you heat the cream. 
• In a medium pot over medium high heat, bring the cream, milk, sugar and vanilla bean to a boil. 
• Turn off the heat immediately and add in the thickened gelatin mixture. whisk until the gelatin has dissolved completely into the warm cream mixture. 
• Add in a pinch of salt add the vanilla extract. Avoid over whisking. 
• Divide the Panna Cotta over 4 ramekins and set to chill in the fridge for a minimum of 6 hours, preferably overnight. Chill the Panna Cotta uncovered. 
• On the day of serving, cook the cranberry sauce. 
• Add all ingredients to a medium pot over medium high heat and cook while stirring until the cranberries cook down and the sauce thickens. 
• Chill the cranberry sauce for 2 hours. 
• To un-mold and serve the Panna Cotta, add hot water (not boiling) in a shallow dish. Dip the bottom of the ramekins in the hot water for just a few seconds. Be careful not to heat the bottoms too much as it will cause the dessert to start melting. 
• Flip the ramekins to the serving plate and top each with cranberry sauce. 
• Serve and enjoy!!!