Panna Cotta pudding with a cranberry sauce top layer is yummy and pretty. It's perfect for winter holidays, Valentine’s Day, or even the 4th of July - garnish with blueberries on top for a red, white, and blue dessert!
Ingredients for Panna Cotta (Makes 4 servings.)
1 cup heavy whipping cream
1/2 cup whole milk
1/3 cup sugar
1/2 tsp vanilla
2 tsp unflavored gelatin powder (I use Knox brand - packet or box.)
Ingredients for Cranberry Sauce
1 & 1/2 cups fresh/frozen cranberries (If using frozen, let thaw and drain a bit.)
1/4 cup sugar
1/2 cup water
1 tsp orange zest (optional)
1 cup heavy whipping cream
1/2 cup whole milk
1/3 cup sugar
1/2 tsp vanilla
2 tsp unflavored gelatin powder (I use Knox brand - packet or box.)
Ingredients for Cranberry Sauce
1 & 1/2 cups fresh/frozen cranberries (If using frozen, let thaw and drain a bit.)
1/4 cup sugar
1/2 cup water
1 tsp orange zest (optional)
Steps for Panna Cotta
- In a pot over low heat, stir together the cream, milk, and sugar until hot and sugar dissolves. Do NOT BOIL. Remove from heat; stir in vanilla.
- Prepare the gelatin: Sprinkle 2 tsp. gelatin over the surface of 1/4 cup of cold water in a cup or bowl. Don’t stir - just let it sit for 5 - 10 minutes until it absorbs the water and swells.
- Add the prepared gelatin to the cream mixture and stir until combined.
- Pour into glasses about halfway from the top - I like to use wine glasses, pretty cocktail glasses, or cups. Refrigerate for at least 2 hours.
- Simmer cranberries, sugar, water, and orange zest over low heat until cranberries pop and are soft - about 10 -15 minutes. Reserve a few whole ones for garnish.
- Use a stick blender or drinks blender to puree the sauce. To thick? Just add a small amount of hot water.
- Let cool to room temperature, then spoon carefully over the cold panna cotta. Refrigerate again for at least an hour before serving.
- Garnish with cranberries. (For 4th of July, I garnish the top with fresh blueberries!)