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, easy and luscious that you will LOVE! By @twopurplefigs

  1. Serves: 4
  2. Time: 5 mins prep, 20 mins cook


Panna Cotta

  • 1 1/2 teaspoons Great Lakes Culinary 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


  • 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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