Watch and listen to this recipe from Sara Moulton.
View the full recipe here.

1. Bloom Gelatin
In a very small saucepan, sprinkle gelatin over water and let stand for about 5 minutes to soften. Heat gelatin mixture over low heat until gelatin is dissolved, then remove from heat.

2. Boil
In a large saucepan bring cream, half-and-half, and sugar just to a boil over moderately high heat, stirring.

3. Add Gelatin
Remove pan from heat and stir in gelatin mixture.

4. Divide
Divide cream mixture among the ghost molds. Chill molds, covered, at least 4 hours or overnight.

5. Prepare Sauce
In a small saucepan simmer juice, cranberries, and sugar, stirring occasionally, until cranberries are softened, about 7 minutes.

6. Puree
In a blender, puree mixture until smooth (use caution when blending hot liquids). Pour sauce through a sieve into a small bowl, pressing hard on solids, and discard solids. Cool sauce.

7. Remove from Molds
Dip molds, one at a time, into a bowl of hot water for two seconds and invert each panna cotta onto a plate.

8. Plate Panna Cottas
Serve panna cottas using currants as eyeballs, and with the sauce spooned around the sides.