Cooking and Baking

Cranberry jello mold FTW

I'm thinking of a three layer epic mold. Top layer of plain, crystal clear cranberry jello. Second layer of a vanilla/flavored panna cotta. Third layer of a traditional whole berry cranberry sauce strengthened with gelatin.

I need help with the panna cotta. I'm happy with good old vanilla, but what do you think about almond? Does almond extract make cranberry sing the same way as cherries? Or what would cinnamon and spice and be like?

Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!


Comments are closed