Cranberry Horchata Panna Cotta
An Italian dessert that combines the sweetness of cranberries with the creamy texture of horchata, topped with a crunchy cookie crust.
Ingredients
- ●1 cup Cranberry Horchata
- ●1/2 cup Granulated Sugar
- ●1 tsp Vanilla Extract
- ●1 cup Crunchy Cookie Crustsee notes
- ●1 cup Heavy Cream
- ●2 tbsp Unsalted Butter
- ●2 tbsp All-purpose Flour
Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
Prepare the crunchy cookie crust by crushing 1 cup of cookies, such as biscotti or amaretti.
- 3
Mix the crushed cookies with 2 tbsp of unsalted butter until well combined.
- 4
Press the cookie mixture into the bottom of a 9x13 inch baking dish.
- 5
Bake the crust for 10-12 minutes, or until lightly browned.
- 6
In a medium saucepan, combine the cranberry horchata, granulated sugar, and vanilla extract.
- 7
Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 5-7 minutes.
- 8
In a separate bowl, whip the heavy cream until stiff peaks form.
- 9
Fold the whipped cream into the cranberry mixture until well combined.
- 10
Pour the mixture over the baked cookie crust.
- 11
Chill the panna cotta in the refrigerator for at least 4 hours, or until set.