Sweet Potato Panna Cotta Recipes

Steps:

• Place sixteen 4-ounce ramekins on a rimmed baking sheet.
• Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife.
• Fill a large pot halfway with water and bring to a simmer over medium heat.
• Combine vanilla pods, scraped beans, heavy cream, and 1 cup sugar in a large bowl that will fit snugly into the pot; whisk thoroughly to mix. Place bowl over simmering water; whisk until cream mixture is just warm and sugar is dissolved, about 5 minutes.
• Remove bowl from heat and strain cream mixture using a fine-mesh strainer. Pour out hot water.
• Sprinkle gelatin over 1/2 cup water in a small bowl and stir quickly with a large toothpick until granules are separated. Pour gelatin into cream mixture and whisk thoroughly. Let sit until slightly cool, about 20 minutes.
• Whisk buttermilk thoroughly into cream mixture; pour into ramekins. Cover with plastic wrap and chill until set, at least 6 hours and preferably overnight.
• Place blueberries in a large saucepan over medium heat; cook until slightly toasted and starting to release their juices, about 5 minutes. Stir in orange juice and 1 cup sugar. Bring to a simmer and cook until mixture is reduced by half, about 10 minutes. Remove from heat and let cool until thickened and syrupy, about 30 minutes.
• Run a thin knife around the edges of each ramekin. Invert panna cotta onto serving plates. Serve topped with blueberry topping.

Steps:

• In a small, microwave-safe bowl, sprinkle the gelatin over the water and let stand until softened, about 3 minutes. In a large microwave-safe bowl, whisk the sweet potatoes with the whole milk, heavy cream, condensed milk, brown sugar, and salt. Microwave the sweet potato mixture at high until warm, about 1 minute. Microwave the gelatin mixture at high until melted, about 10 seconds, then whisk it into the sweet potato mixture and let the panna cotta mixture cool.
• Lightly rub 6 - 1/2"-inch ramekins with vegetable oil. Pour the panna cotta mixture into the ramekins and refrigerate until firm, at least 2 hours.
• In a small bowl, combine the cranberry sauce and cranberry juice. Run the tip of a paring knife around the inside of the ramekins.
• To unmold, dip a ramekin into a shallow bowl of hot water for 30 seconds; dry off the ramekin and invert the panna cotta onto a plate. Spoon the cranberry sauce on top and garnish with the cinnamon toast croutons.
• Note: The panna cottas can be refrigerated in the ramekins for up to 2 days. Prepare half of the recipe for cinnamon toast crumb crust through step 2 for cinnamon toast croutons.