Maple Panna Cotta, Cranberry Compote, and Oat-Maple-Hazelnut Streusel
For the Maple Syrup Reduction:
Combine the maple syrup and brown sugar in a saucepan and reduce by half, setting aside a small amount of the finished product for serving.
For the Maple Panna Cotta:
In a saucepan, bring the cream, milk, and syrup reduction to a boil. Remove from the heat, add the bloomed gelatin, whisk to combine and pour the mixture into shot glasses.
For the Cranberry Compote:
Combine the cranberries, water, sugar, orange zest, vanilla and dried cherries in a saucepan and bring to a boil. Cook the mixture until the cranberries burst then remove it from the heat, and set aside to cool.
For the Oat-Maple-Hazelnut Streusel:
Preheat the oven to 325ºF. Caramelize the sugar and hazelnuts. Remove from the pan and chop the caramelized hazelnuts. Combine the honey and oil in a saucepan. Add the vanilla bean and cinnamon, and bring to a boil. Stir in the oats and coat them well with the liquid. Transfer the mixture to a sheet tray and bake for 9 to 12 minutes until golden. Remove from the oven, allow to cool, then combine with the chopped hazelnuts and reserve in airtight container.
To Assemble and Serve:
Drizzle a layer of the maple reduction on top of the set panna cotta. Top with a spoonful of cranberry compote and a spoonful of streusel.