Best Panna Cotta with Cranberry Compote

This blog contains sponsored content and the following post may contain affiliate links. Samples are sometimes accepted in order to provide valuable content for readers. As an Amazon Associate I earn from qualifying purchases. Read my full disclosure policy here.

Discover the perfect Christmas holiday dessert with this simple panna cotta recipe topped with delicious cranberry compote. It’s easy to make and impressively delicious.

Panna Cotta with Cranberry Compote

Are you looking for an impressive holiday dessert to serve to family and friends? Panna cotta is a creamy Italian dessert recipe made with heavy cream, vanilla extract and sweetened into a smooth gelatin mixture for an impressive dessert. This panna cotta is especially special because it’s topped with a festive cranberry mixture that is perfect for the holiday season. 

What Does Panna Cotta Taste Like

Panna cotta has a creamy texture that is similar to cream brûlée, but it contain no eggs! In addition, unlike creme brûlée, panna cotta doesn’t need to be baked. Upon making the panna cotta mixture the dessert goes straight into the fridge to set with the help of gelatin. 

When To Serve Panna Cotta with Cranberry Compote

Of course, you can serve panna cotta any time of year. But panna cotta with cranberry compote is a very simple dessert that makes a great holiday menu idea. 

Tools Needed

• medium saucepan 
• ramekins or small glasses

Ingredients

Panna Cotta 

heavy cream – Traditional panna cotta is made with heavy cream. I use grass-fed cream from pasture raised cows. You can also try the recipe using coconut milk or coconut cream. 

maple syrup – Unrefined sugar, specifically maple syrup gives the panna cotta it’s sweetness. The sweet flavor pairs nicely with tart fresh cranberries. 

vanilla extract– Use pure vanilla extract.

cinnamon – Adds warmth and holiday flavor. 

powered gelatin – Unflavored gelatin is a great source of collagen which is an essential in healthy aging. Use gelatin sourced from grass-fed pasture raised cows. Here’s a brand of gelatin that I like. 

water – You’re going to need a bit of water to make bloomed gelatin for the right consistency. 

Cranberry Compote 

• fresh cranberries –  (you can also use frozen) 
• maple syrup – just a small amount is added to offset the tart flavor of the cranberries 
• cinnamon 
• water 
• vanilla extract 
• prosecco or white wine 

How To Make This Creamy Panna Cotta with Cranberries

For the Panna Cotta 

Step 1: Sprinkle gelatin over 2 tablespoons of water and let sit for 5 minutes. 

Step 2: In a saucepan, combine the heavy cream, maple syrup, cinnamon and vanilla.

Step 3: Heat over medium heat until hot but not boiling. 

Step 4: Remove from heat and stir in the gelatin until fully dissolved and a smooth consistency is achieved. 

Step 5: Pour the mixture into individual bowls or small ramekins and refrigerate for at least 4 hours or until set. 

For the Cranberry Compote 

Cranberry compote is a lovely tart contrast to the smooth and luxurious texture of the panna cotta. Actually, if you have any leftover cranberry sauce from your holiday celebrations, it can be used to top the panna cotta. Otherwise, please see the instructions below.

Step 6: In a small saucepan, combine cranberries, maple syrup, cinnamon and water. Cook over medium heat for 10-12 minutes or until the cranberries soften. 

Step 7: Cook to your preferred consistency – you can mash the cranberries for a smoother texture or leave them whole for a chunkier compote. 

Step 8: Stir in vanilla extract and let cool. 

To Serve

Step 9: Pour the cranberry compote mixture over the top of the chilled panna cotta and enjoy. 

Yield: 6-8

Panna Cotta with Cranberry Compote

No Ratings

Print

Discover the perfect holiday dessert with this simple panna cotta recipe topped with delicious cranberry compote. It's easy to make and impressively delicious.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 2 cups heavy cream (grass-fed cream)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 2 tsp gelatin

Cranberry Compote

Toggle ingredient group

• 1 cup fresh or frozen cranberries
• 1 tbsp maple syrup
• 1/4 tsp cinnamon
• 1 tbsp water
• 1/4 cup prosecco or white wine
• 1/2 tsp vanilla extract

Instructions

1. Sprinkle gelatin over 2 tablespoons of water and let sit for 5 minutes.
2. In a saucepan, combine the heavy cream, maple syrup, cinnamon and vanilla.
3. Heat over medium heat until hot but not boiling
4. Remove from heat and stir in the gelatin until fully dissolved and a smooth consistency is achieved. 
5. Pour the mixture into individual bowls or small ramekins and refrigerate for at least 4 hours or until set. 
6. In a small saucepan, combine cranberries, maple syrup, cinnamon and water. Cook over medium heat for 10-12 minutes or until the cranberries soften. 
7. Cook to your preferred consistency - you can mash the cranberries for a smoother texture or leave them whole for a chunkier compote.
8. Stir in vanilla extract and let cool.
9. Pour the cranberry compote mixture over the top of the chilled panna cotta and enjoy. 
   
   
   

Notes

If desired, try swapping out heavy cream for coconut cream for a dairy free twist.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 355Total Fat 29gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 8gCholesterol 90mgSodium 27mgCarbohydrates 17gFiber 1gSugar 14gProtein 3g

Nutrition information isn't always accurate.