A simple cranberry panna cotta served in individual glasses and topped with cranberry coulis is a tasty Holiday dessert you must try!
It’s a blend of creamy sweet goodness and a tart cranberry layer. Perfect for Thanksgiving, Christmas or New Year’s Eve party.
How to make panna cotta with cranberry coulis
Ingredients:
- Heavy cream
- Milk
- Gelatin
- Vanilla essence
- Cranberries
Tools:
- Small saucepan
- Spatula – or spoon for stirring
- Measuring cups – or a scale
- Bowl or deep plate – for blooming the gelatin
- Blender
- Strainer – to get a nice smooth cranberry sauce
The process:
In a saucepan, you will need to heat the cream, milk and sugar until hot and all sugar is dissolved. Avoid bringing it to a boil, just to a simmer to avoid skin forming on the surface of the panna cotta.
Next, add vanilla essence and let the mixture cool down a bit.
Meanwhile, get the gelatin ready. It does not matter what type you use but follow its package instructions for blooming.
The bloomed gelatin is stirred into the cream mixture. You will need to stir until it is completely dissolved.
At this stage, the panna cotta is ready but needs to set. Transfer it into anything you like – regular glasses, glass jars, wine glasses… Then chill in the fridge for 2+ hours or until set.
While waiting, prepare the cranberry coulis/sauce by simmering fresh berries with sugar and water for about 15 minutes. When ready, puree the mixture and let it cool down.
Spoon over chilled panna cotta – add as much/as little as you like!
Expert tips
- I used fresh cranberries. If you have only frozen berries on hand, feel free to use them. You can also add some strawberries in.
- Cranberry panna cotta can be made in advance so if you are looking for easy make-ahead desserts, this is definitely it!
- Cranberry sauce can be substituted with other berries or fruits. Why not try making mango panna cotta.
- You can make the coulis thicker or thinner. This will depend on your preference. I suggest going for the thinner option and perhaps making it slightly on the sour side. It will complement the set cream so well.
- To get a completely smooth texture, you can run the sauce through a sieve.
Serving ideas:
In wine glasses or any other glasses, garnished with fresh (whole or sliced) or sugared cranberries.
Fresh rosemary sprigs, or a few mint leaves make also a nice garnish.
Frequently asked questions:
What happens if you put too much gelatin in panna cotta?
Too much gelatin can turn your dessert into a hard rock.
It is also important to know that its consistency will change once taken out from the fridge. When consumed right away, it will be quite hard. When left out on your kitchen counter for an hour or more, it will soften.
This can be confusing, and many might blame the recipe.
What gelatin to use?
You can use any kind as long as you follow the package instructions. Note that various brands can have slightly different sizes of packets which means some sachets can set a higher volume of liquid than others.
For that reason, check the ratio and adjust accordingly for this recipe. Count with 13 ounces of liquid (360 milliliters). I use about 2 teaspoons (about 6 grams).
I don’t want to use gelatin. What options do I have?
The easiest option is making lemon posset and topping it with cranberry coulis. It is a popular British dessert that uses lemon juice as a thickener hence its lemon flavor.
Can panna cotta be made ahead?
Yes, it can! In fact, it is a great make-ahead dessert recipe and will last in the fridge (when stored properly) for several days. I recommend consuming it within 3 days.
Other sweet treats you might like:
- Dark Chocolate Truffles – Only 2 ingredients.
- Chocolate-Covered Dates – These are so pretty and could be made ahead!
- Basque Cheesecake – Maybe not the prettiest looking dessert on the block but without a doubt one you should try!
Cranberry Panna Cotta
Ingredients
For panna cotta:
- 1 cup heavy cream (250 milliliters), see note 1
- ½ cup milk (120 milliliters)
- ⅓ cup sugar (75 grams)
- ½ teaspoon vanilla essence , see note 2
- 2 teaspoons powder gelatin (6 grams), see note 3
For cranberry sauce:
- 1½ cups fresh cranberries (150 grams), see note 4
- ¼ cup sugar (50 grams), see note 5
- ½ cup water (120 milliliters), see note 6
- lemon to taste (optional)
Instructions
Panna Cotta:
- Pour heavy cream, milk and sugar into a small saucepan. On low heat, stir until the sugar has dissolved and the cream is hot. Do not boil! Turn off the heat and stir in vanilla essence. Set aside to cool slightly.
- Bloom the gelatin according to the package instructions.
- Add the bloomed gelatin to the warm cream mixture and stir until completely dissolved.
- Pour into wine glasses (about half full) and refrigerate until set (2+ hours).
Cranberry coulis:
- To a small saucepan, add cranberries, sugar and water. Simmer on medium-low for 10 minutes or until the cranberries are soft. Puree using a blender. If too thick add some water and cook for a minute. If too sweet, add a splash of lemon. Turn off and let cool down.
- Pour the cold coulis over the set panna cotta.
- Return to the fridge until ready to serve.
Notes
- Use either heavy (double) cream or whipping cream.
- You can leave vanilla essence out, if you don’t have it on hand.
- Use any gelatin you prefer. Either leaves or package. Just make sure to use the right amount. You will need enough 13 ounces (360 milliliters) of liquid. I use about 2 teaspoons.
- Frozen ones will also work just fine.
- Brown sugar, granulated, superfine – either of them can be used.
- I usually wait until I puree the cranberries to see how thick it is, then add more water if too thick. Note that it will thin a lot after you run it through a strainer.
- Please note that panna cotta usually softens at room temperature. It then has a better, creamier consistency.
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