We love these winter puddings brought to you by Ocean Spray.
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, then add the warmed cranberry sauce to this, followed by the cooled gelatine mixture, stir to incorporate.
Pour into moulds and refrigerate for at least 4 hours.
For the sauce::
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 pannacottas.