1 sachet (10g) gelatine
1/3 cup white sugar
1/3 cup boiling water
275g Ocean Spray® Whole Berry Cranberry Sauce
1-1/2 cups thickened cream
1 cup milk
275g jar Ocean Spray® Whole Cranberry Sauce
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
Lightly grease 6 - 7 dariole moulds (100 –130 ml capacity). Sprinkle powdered gelatine and sugar into the boiling water, stir to dissolve and leave to cool.
Heat the cranberry sauce in a microwavable bowl for 1 minute. Meanwhile combine the cream and milk, add the warmed cranberry sauce, followed by the cooled gelatine mixture, stir to incorporate.
Pour into moulds and refrigerate for at least 4 hours.
Coulis instructions: Just prior to serving, mix together coulis ingredients and microwave on high for 2 minutes. Dip bottom of moulds in warm water and turn out onto serving plate, then drizzle sauce over each pannacotta.