Sift the flour into a bowl and grate the cold butter on a coarse grater.
Grind into crumbs.
In a separate container, combine the water, yolk, sugar, and salt. Stir.
Combine the ingredients and knead the dough. Wrap in plastic wrap and put in the refrigerator for 20 minutes.
Then roll out the dough into a circle and distribute it in a baking dish covered with foil or parchment, forming sides (the diameter of the form is 20 cm, the height of the sides is 5 cm). Often prick with a fork.
Put a sheet of foil, pour the peas/beans/special ceramic balls. Bake in a preheated 180 degree oven for 15 minutes. Remove foil and beans. And another 10-15 minutes to bake in the oven. The sand base is ready.
Put the berries in a saucepan and fill them with water.
Boil over medium heat for 7-10 minutes, with the lid closed.
Then puree in a blender, strain through a fine strainer, while helping with a spoon. Allow to cool slightly.
In a separate container, combine the sugar, yolks, and egg.
Beat until a light yellow mass is formed.
Mix the egg mass with cranberry puree, sift the cornstarch and beat until smooth. Put on medium heat. Cook for 5-7 minutes, stirring, until the cream thickens. Remove from the heat, add the butter and mix until smooth. Allow to cool.
Distribute the Kurd in sand form. Remove to the refrigerator for at least 1 hour, covering with cling film.
For Panna cotta, soak gelatin in 50 ml of milk. Mix cream, milk, vanilla and sugar in a saucepan. Put on the stove and heat over medium heat to 60-70 degrees, stirring constantly. Do not boil or whisk. Enter gelatin. Mix well until it is completely dissolved. Allow to cool to about 30 degrees.
Distribute the future Panna cotta over the cranberry curd. Put in the refrigerator for 4-5 hours.