Video Recipe
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
- Serves: 4
- Time: 5 mins prep, 20 mins cook
Ingredients
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
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!!!
