Creamy Panna Cotta Recipe with Cranberry Sauce
Silky, rich vanilla panna cotta topped with a bright homemade cranberry sauce. This easy make-ahead dessert takes about 10 minutes to cook, needs no baking, and sets perfectly every time.
Servings: 8
Calories: 219kcal
Ingredients
- 1 ¼ cups milk
- 1¾ cups heavy cream
- ¼ cup sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 packet unflavored gelatin 7g; about 2½ teaspoons
- 3 tablespoons water to bloom the gelatin
- ½ cup homemade cranberry sauce or any topping of your choice
Instructions
- Bloom the gelatin by sprinkling it over 3 tablespoons of water. Let it sit for 5 minutes until softened.3 tablespoons water
- Add the milk, heavy cream, and sugar to a pot and bring to a gentle simmer, stirring occasionally so a skin doesn't form. Turn off the heat.1 ¼ cups milk, 1¾ cups heavy cream, ¼ cup sugar
- Add the vanilla and bloomed gelatin. Stir until the gelatin is completely dissolved with no visible flecks.1 teaspoon vanilla bean paste, 1 packet unflavored gelatin
- Funnel into small glasses. Chill in the fridge for at least 6 hours, or overnight, until fully set.
- Top with cranberry sauce or any toppings of your choice right before serving.½ cup homemade cranberry sauce
Notes
Make ahead up to 2 days; keep tightly covered so the dairy doesn't absorb fridge odors. To unmold, run a knife around the edge, dip the mold in hot water for 5 to 10 seconds, and invert onto a plate. Metal or silicone molds release most easily. For a firmer set that unmolds cleanly, chill overnight
Nutrition
Calories: 219kcal | Carbohydrates: 10g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 61mg | Sodium: 29mg | Potassium: 108mg | Sugar: 10g | Vitamin A: 838IU | Vitamin C: 0.3mg | Calcium: 81mg | Iron: 0.1mg