Cranberry Orange Panna Cotta


November 10, 2014

Panna Cotta is an Italian dessert of sweetened cream. This delicate sweet is perfect with Cranberry Orange Sauce simmered with fresh cranberries. The aroma alone will have you going back for seconds. Make this easy quick, unique recipe today.


2 cups cultured buttermilk, 1%

1 1/2 teaspoons unflavored gelatin

2/3 cup whipping cream

1/2 cup sugar

Cranberry Orange Sauce (see below)

Cranberry Orange Sauce

1 bag of cranberries (12 oz)

2 cups orange juice*

3/4 cup sugar

1 Tablespoon orange zest

1/2 teaspoon cinnamon


Place 1/2 cup buttermilk in bowl or large measuring cup, sprinkle with unflavored gelatin. When gelatin is softened, whisk in remaining buttermilk.

In heavy saucepan or top of double boiler combine cream and sugar. Heat until cream begins to bubble – do not boil. Stir in buttermilk and gelatin. Continue to heat until gelatin is completely dissolved (about 5 minutes).

Pour into serving dish or 6 individual ramekins (4 oz size). Cover and refrigerate until set, about 4 hours.

To serve, dress large serving dish with fresh berries; or un-mold individual ramekins on serving plates, garnish with Cranberry Orange Sauce.

Cranberry Orange Sauce

Combine cranberries, orange juice, sugar, and orange zest in a non-reactive saucepan. Simmer until thickened (10-15 minutes), while stirring occasionally. Add cinnamon and drizzle on top of Panna Cotta

*Orange juice can be substituted with apple juice or apple cider


0 Reviews


All fields are required to submit a review.