This toast-worthy dessert is a wonderful ending to Christmas or New Year’s Eve dinner. Tart champagne-spiked red berry coulis is the perfect foil for ultra-rich and creamy white chocolate panna cotta.
I’ve often talked about my love of holiday traditions here, and obviously most are food related. I’ve noticed a new one has developed quite accidentally: I love to ring in the New Year with panna cotta. It’s so easy to make and even easier to dress up with a delicious spirit. It’s a little bit fancy and looks beautiful in stemware or little dessert cups.
The berry coulis was inspired by my mom’s Christmas jam (someday I’ll post the recipe here). It’s a mixture of strawberries and cranberries which makes a balanced sweet-tart sauce. It couldn’t be more perfect with creamy, luxurious, white chocolate panna cotta.
I used an old pastry school trick to layer this dessert. Small cups are…