Cranberry Panna Cotta
4
servings30
minutes40
minutes300
kcal1
hour10
minutesSweet, creamy Italian-style custard perfectly complements tangy, succulent cranberry sauce in this mouthwatering panna cotta recipe. The contrasting colors and optional garnishes make this sophisticated holiday dessert especially gorgeous. Ideal for hectic holiday cooking, it’s surprisingly easy to create and is a great one to make ahead of time.
Ingredients
- Panna Cotta:
2 tablespoons cold water
1 packet (2¼ teaspoons) powdered gelatin
2 cups heavy cream
1/3 cup Frontier Co-op® Cane Sugar
1 teaspoon Frontier Co-op® Pure Vanilla Extract
- Cranberry Sauce:
1 cup fresh or frozen cranberries
1/2 cup Frontier Co-op® Cane Sugar
1/4 cup freshly squeezed orange juice
1 tablespoon orange zest
1 tablespoon water
1/2 teaspoon Frontier Co-op® Pure Vanilla Extract
1/4 teaspoon Frontier Co-op® Korintje Cinnamon
- Garnish (optional):
Fresh rosemary sprigs
Sugared cranberries
Directions
- In a small bowl, combine cold water and gelatin to bloom the gelatin. Let it sit for 5 to 10 minutes.
- Meanwhile, place a saucepan over medium heat and add heavy cream, sugar and vanilla extract. Heat mixture just until very hot but not boiling. Stir often to make sure sugar is fully dissolved.
- Remove from heat and stir in gelatin until it’s melted and fully incorporated.
- Divide panna cotta mixture between 8 serving vessels and refrigerate for at least 4 hours, or until set.
- Meanwhile, make the cranberry sauce: Place a small saucepan over medium heat and add all cranberry sauce ingredients. Bring to a boil, then reduce heat to low and simmer for 10 to 15 minutes, until cranberries have popped and softened. Remove from heat and let cool completely. For best results, refrigerate cranberry sauce while panna cotta sets.
- Once panna cotta is set, divide cranberry mixture evenly between each serving vessel. Refrigerate for at least 1 hour before serving. Garnish each with sugared cranberries and a small sprig of rosemary, if using. Serve and enjoy!
