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What kind of recipe is it?
Cranberry panna cotta is a delightful Italian dessert that combines creamy, velvety texture with a vibrant tartness from cranberries, making it both indulgent and revitalizing.
This no-bake treat is easy to prepare, requiring minimal ingredients, which is perfect for novice cooks and experienced chefs alike.
Its eye-catching presentation and flavor profile make it a fantastic choice for holiday gatherings or special occasions. Ideal for those looking to impress guests with a sophisticated yet simple dessert, this panna cotta promises to be a standout on any table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Heavy cream | 2 cups (480 ml) |
| Whole milk | 1 cup (240 ml) |
| Granulated sugar | 3/4 cup (150 g) |
| Unflavored gelatin | 2 1/2 teaspoons (about 10 g) |
| Cold water | 3 tablespoons (45 ml) |
| Vanilla extract | 1 teaspoon |
| Cranberries (fresh or frozen) | 1 cup (150 g) |
| Lemon juice | 1 tablespoon |
| Additional sugar (for cranberry sauce) | 1/4 cup (50 g) |
This list includes all the essential ingredients to make a flavorful cranberry panna cotta that is both creamy and tart, perfect for impressing your guests!
Cooking Steps
1. Prepare all ingredients by measuring them accurately. Soak 2 1/2 teaspoons (about 10 g) of unflavored gelatin in 3 tablespoons (45 ml) of cold water in a small bowl. Allow it to sit for about 5 minutes until it blooms.
2. In a medium saucepan (about 2 liters), combine 2 cups (480 ml) of heavy cream, 1 cup (240 ml) of whole milk, and 3/4 cup (150 g) of granulated sugar. Heat over medium heat (approximately 175–180 °C / 350–360 °F) while stirring occasionally until the mixture is warm and the sugar is fully dissolved.
Don’t let it boil, as it should just steam slightly (around 5–7 minutes).
3. Once the milk mixture is warm, remove it from the heat. Add the bloomed gelatin, and stir until completely dissolved (about 1 minute). Confirm there are no lumps.
4. Stir in 1 teaspoon of vanilla extract and allow the mixture to cool slightly in the saucepan for about 10 minutes, stirring occasionally.
5. Prepare individual serving cups or ramekins (about 1/2-cup capacity each). Depending on preference, lightly grease them with a neutral oil or cooking spray to aid in unmolding later.
6. Carefully pour the cooled panna cotta mixture evenly into the prepared cups, filling each about three-quarters full. Use a fine mesh strainer to strain the mixture into the cups if a smoother texture is desired.
7. Cover the cups with plastic wrap, confirming it doesn’t touch the surface of the panna cotta, and refrigerate for at least 4 hours or until set (the panna cotta should feel firm to the touch and hold its shape).
8. While the panna cotta sets, prepare the cranberry sauce. In a small saucepan, combine 1 cup (150 g) of cranberries (fresh or frozen) and 1/4 cup (50 g) of additional sugar over medium heat. Stir occasionally until the cranberries burst and the mixture thickens, about 10 minutes.
Stir in 1 tablespoon of lemon juice, then remove from heat and let it cool.
9. Once the panna cotta is fully set, remove it from the refrigerator. To unmold, dip each cup in warm water for about 10 seconds, then invert it onto a plate. Gently tap or shake the cup to release.
10. Spoon the cooled cranberry sauce over the panna cotta, confirming even coverage and allowing it to drape beautifully over the sides.
11. Serve immediately or chill for an additional 30 minutes for the flavors to meld. The panna cotta should be smooth and creamy, with a glossy finish on top from the sauce.
12. Enjoy your cranberry panna cotta as a delightful, elegant dessert!
Variations
- Coconut Mango Panna Cotta: Replace the heavy cream with coconut milk (400 ml) and add 1/2 cup (120 ml) of pureed mango for a tropical twist.
- Almond Joy Panna Cotta: Incorporate 50 g of toasted shredded coconut and 1/4 cup (60 ml) of almond extract to evoke the flavors of the classic candy bar.
- Berry Medley Panna Cotta: Use mixed berries (such as blueberries and raspberries) instead of cranberries for the sauce, offering a bolder, fruit-forward flavor profile.
- Vegan Panna Cotta: Substitute heavy cream and milk with 400 ml of almond milk and use agar-agar (2 teaspoons) instead of gelatin to create a plant-based version.
Tips on plating and presentation
When it comes to plating and presentation, a little creativity can go a long way in enhancing your cranberry panna cotta.
I love using a clear dessert dish to showcase its vibrant color. A drizzle of cranberry sauce on top adds a pop, while fresh mint leaves lend a touch of elegance.
Don’t forget to sprinkle some crushed nuts for texture and visual appeal!
What other dishes can I pair it with?
While I love enjoying cranberry panna cotta on its own, pairing it with complementary dishes can elevate your dining experience even further.
Consider serving it alongside a rich cheese platter or a spiced gingerbread cake. A light salad with citrus vinaigrette can also provide a revitalizing contrast.
Each dish brings out the panna cotta’s flavors and transforms your meal into something memorable.
What drinks can I pair it with?
Since cranberry panna cotta has a delightful balance of sweetness and tartness, it pairs beautifully with a variety of drinks.
I love serving it with a sparkling wine like Prosecco, which adds an invigorating touch. For a non-alcoholic option, consider a tart cranberry juice spritzer.
Both options enhance the dessert’s flavors without overpowering its delicate profile. Trust me, you won’t be disappointed!
Frequently Asked Questions
Can I Use Low-Fat Ingredients for This Recipe?
Yes, you can use low-fat ingredients in this recipe. I often swap heavy cream for low-fat alternatives, and it still turns out delicious. Just keep an eye on the texture and flavor balance!
How Long Will Leftover Panna Cotta Last in the Refrigerator?
Leftover panna cotta lasts about three to five days in the refrigerator. Just make sure to cover it properly to keep it fresh. I usually enjoy mine within a couple of days for the best taste!
Is It Necessary to Use Gelatin in Panna Cotta?
Yes, using gelatin is necessary for panna cotta. It gives that smooth, creamy texture and helps it set properly. Without it, you won’t achieve that delightful dessert consistency we’re all looking for.
Can I Make Panna Cotta Ahead of Time?
Absolutely, you can make panna cotta ahead of time! I often prepare it a day in advance, letting it chill in the fridge. It’s perfect for saving time and enhances the flavors too. Enjoy!
What Is the Origin of Panna Cotta?
Panna cotta originated in Italy, particularly in the Piedmont region. Its name translates to “cooked cream,” reflecting its simple ingredients and classic technique. I love how this dessert embodies rich Italian culinary traditions.