Panna Cotta with Cranberry Sauce

Panna Cotta with Cranberry Sauce
This small-batch panna cotta recipe is perfect for small gatherings, or for an indulging treat. A no-bake Italian dessert that is easy and luscious.

Ingredients

Panna Cotta
  • 1 1/2 teaspoons Great Lakes Beef Gelatin
  • 1 Tablespoon cold water
  • 1 1/4 cups cream
  • 1/4 cup milk
  • 3 Tablespoons sugar
  • 1 vanilla bean
  • 1 teaspoon vanilla extract
  • pinch salt
  • Cranberry Sauce
  • 2 cups fresh cranberries
  • 2/3 cups sugar
  • 1 cup water
  • Directions

  • Prepare the Panna cotta a day in advance.
  • In a small bowl bloom the gelatin with the cold water and set aside for a few minutes while you heat the cream.
  • In a medium pot over medium high heat, bring the cream, milk, sugar and vanilla bean to a boil.
  • Turn off the heat immediately and add in the thickened gelatin mixture. whisk until the gelatin has dissolved completely into the warm cream mixture.
  • Add in a pinch of salt add the vanilla extract. Avoid over whisking.
  • Divide the Panna Cotta over 4 ramekins and set to chill in the fridge for a minimum of 6 hours, preferably overnight. Chill the Panna Cotta uncovered.
  • On the day of serving, cook the cranberry sauce.
  • Add all ingredients to a medium pot over medium high heat and cook while stirring until the cranberries cook down and the sauce thickens.
  • Chill the cranberry sauce for 2 hours.
  • To un-mold and serve the Panna Cotta, add hot water (not boiling) in a shallow dish. Dip the bottom of the ramekins in the hot water for just a few seconds. Be careful not to heat the bottoms too much as it will cause the dessert to start melting.
  • Flip the ramekins to the serving plate and top each with cranberry sauce.
  • Serve and enjoy!!!
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