Name: Panna cotta with cranberry sauce
Prep time: 20 min
Cook time: 10 min
Yield: 8 people
Cuisine: Italy
Ingredients: 750 ml ofcrème fraîche (30% fat for more flavor and texture); 65 g ofsugar; 7 g ofunflavored gelatin (equals one packet); 25 ml ofwater (cold); 1,5 tsp ofvanilla extract (or vanilla sugar or a vanilla bean); 500 g ofcranberries (fresh or frozen); 180 ml ofsugar; 1 orange (grated zest and juice); 20 cl ofheavy cream

Panna cotta with cranberry sauce

desserts berries dessert mousses and creams

Updated on 15 December 2024 by

ratatouille

1 review 4.8 : Very good

Cuisine

Italy

Level

Easy

Preparation

20 minutes

Cooking

10 minutes

Wait

4 hours

This recipe for panna cotta with cranberry coulis is a delicious and easy-to-make dessert.

As its name suggests, panna cotta is a “cooked cream” dessert, originally from Piedmont, Italy. This recipe lets you enjoy its rich, creamy texture, which is lightened and perfectly balanced by the subtle tartness of the cranberry coulis.

In short, it’s a surefire way to end a meal on a refined note, whether with family or friends!

For

people

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For the cream
750 ml of crème fraîche 30% fat for more flavor and texture
65 g of sugar
7 g of unflavored gelatin equals one packet
25 ml of water cold
1,5 tsp of vanilla extract or vanilla sugar or a vanilla bean

Cranberry sauce
500 g of cranberries fresh or frozen
180 ml of sugar
1 orange grated zest and juice

For the whipped cream
20 cl of heavy cream

Panna cotta
- 1
  In a very small saucepan, sprinkle the gelatin over the water and let it sit for 5 minutes to soften. Heat the mixture over low heat until the gelatin has dissolved. Remove the saucepan from the heat and set aside.
- 2
  In a large saucepan, combine the cream and sugar; continue stirring and bring to a boil over medium heat. Remove from heat and stir in the gelatin mixture and vanilla extract. Mix well.
- 3
  Divide the cream mixture among eight lightly buttered 1/2-cup (125 ml) ramekins. Let cool to room temperature. Cover the ramekins and refrigerate for at least 4 hours, or overnight.
Preparing the coulis
- 4
  Set aside a few cranberries for the final garnish.
- 5
  In a saucepan, combine the three ingredients for the sauce and simmer over medium heat for about 15 minutes, until the cranberries burst.
- 6
  Press the mixture through a sieve and discard the solids.
  Set the purée aside in the refrigerator.
Assembly and service
- 7
  Once the custard has set, dip the ramekins, one at a time, into a bowl of hot water. Gently
  run a knife along the edge and invert onto a serving plate.
- 8
  Pour the cranberry sauce over the baked custard and top with whipped cream.
  Scatter a few cranberries over the top, and serve!