Vanilla Panna Cotta with Cranberry Compote. Small vanilla cream panna cottas set with gelatin and topped with a tart cooked cranberry compote. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A pale cream and red fruit cup
Vanilla panna cotta uses bloomed gelatin for a soft cream set, while cooked cranberries add a tart ruby top. It differs from lemon posset, which relies on citrus and has no gelatin.
The gelatin ratio, four-hour set and six-cup yield are untested in these exact vessels.
Bloom before warming
Sprinkle gelatin evenly over a quarter cup cold milk and let it absorb liquid. Dropping dry powder straight into hot cream can make lumps.
Warm the remaining milk, cream and sugar only until steaming. Boiling is unnecessary and can change the measured volume.
Ingredients for 6 cups
| Ingredient | Amount | Use |
|---|---|---|
| Unflavored powdered gelatin | 2 1/2 teaspoons | Bloom in cold milk. |
| Cold whole milk, for bloom | 1/4 cup | Gelatin bloom. |
| Heavy cream | 1 1/2 cups | Cream base. |
| Whole milk, for cream base | 3/4 cup | Warm with cream. |
| Granulated sugar, for cream | 1/3 cup | Dissolve. |
| Vanilla extract | 1 1/2 teaspoons | Cream base. |
| Fresh or frozen cranberries | 1 1/2 cups | Compote. |
| Granulated sugar, for cranberries | 1/4 cup | Compote. |
| Water | 1/4 cup | Compote. |
Step-by-step method
- Sprinkle 2 1/2 tsp unflavored powdered gelatin over 1/4 cup cold whole milk and leave five minutes to bloom. Set six small heat-safe cups on a tray.
- Warm 1 1/2 cups cream, 3/4 cup additional milk and 1/3 cup sugar until steaming and sugar dissolves; do not boil. Remove from heat, whisk in bloomed gelatin until fully dissolved, then add 1 1/2 tsp vanilla.
- Divide among six cups, let steam subside and chill covered at least four hours until softly set. Simmer 1 1/2 cups cranberries with 1/4 cup sugar and 1/4 cup water about ten minutes until thick; cool completely.
- Spoon cold compote over set panna cotta just before serving. Test gelatin bloom, six-cup fill, set strength and compote sweetness.
Dissolve and portion
Whisk the bloomed gelatin into the warm dairy until no granules remain, then add vanilla. Divide evenly into small heat-safe cups.
The intended texture is spoonable, not stiff rubber. Record the brand of gelatin and exact fill during the kitchen trial.
Cook fruit separately
Cranberries simmer with measured sugar and water until spoonable. Cool completely before putting them on a cold cream layer.
Warm compote could soften the surface and muddy the layers; add it just before service for the intended photo.
Chill and store
Cover cups and keep refrigerated. Gelatin comes from animal sources, so do not label this dessert vegetarian or vegan.
A precise cold-storage and travel-quality interval has not been established. Any alternate setting agent requires a new formula.
Panna-cotta questions
Can I use agar instead?
Not as a one-for-one change; it sets differently and needs its own trial.
Is cranberry fruit raw?
No. Cook it into a compote and cool before topping.
Is it lemon posset?
No. Gelatin-set vanilla cream and cranberry define this dessert.
Further reading and related Chefly recipes: SuperValu vanilla panna cotta with cranberry compote. These are relevant references and other dishes, not evidence that this proposed formula was tested.
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Vanilla Panna Cotta with Cranberry Compote. Category: No-Bake Treats. 6 cups. Prep approximately 20 minutes; cooking approximately 15 minutes; additional cooling/chilling approximately 240 minutes; total approximately 275 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 2 1/2 teaspoons Unflavored powdered gelatin; 1/4 cup Cold whole milk, for bloom; 1 1/2 cups Heavy cream; 3/4 cup Whole milk, for cream base; 1/3 cup Granulated sugar, for cream; 1 1/2 teaspoons Vanilla extract; 1 1/2 cups Fresh or frozen cranberries; 1/4 cup Granulated sugar, for cranberries; 1/4 cup Water.
Instructions: Sprinkle 2 1/2 tsp unflavored powdered gelatin over 1/4 cup cold whole milk and leave five minutes to bloom. Set six small heat-safe cups on a tray. Warm 1 1/2 cups cream, 3/4 cup additional milk and 1/3 cup sugar until steaming and sugar dissolves; do not boil. Remove from heat, whisk in bloomed gelatin until fully dissolved, then add 1 1/2 tsp vanilla. Divide among six cups, let steam subside and chill covered at least four hours until softly set. Simmer 1 1/2 cups cranberries with 1/4 cup sugar and 1/4 cup water about ten minutes until thick; cool completely. Spoon cold compote over set panna cotta just before serving. Test gelatin bloom, six-cup fill, set strength and compote sweetness.
Allergens: Milk; Gelatin is animal-derived; check dietary suitability. Review packaged ingredients and cross-contact before serving.
Print
Vanilla Panna Cotta with Cranberry Compote
- Total Time: 275 minutes
- Yield: 6 servings 1x
Description
Six small vanilla gelatin-set cream cups with cranberry topping.
Ingredients
- 2 1/2 teaspoons Unflavored powdered gelatin
- 1/4 cup Cold whole milk, for bloom
- 1 1/2 cups Heavy cream
- 3/4 cup Whole milk, for cream base
- 1/3 cup Granulated sugar, for cream
- 1 1/2 teaspoons Vanilla extract
- 1 1/2 cups Fresh or frozen cranberries
- 1/4 cup Granulated sugar, for cranberries
- 1/4 cup Water
Instructions
- Sprinkle 2 1/2 tsp unflavored powdered gelatin over 1/4 cup cold whole milk and leave five minutes to bloom. Set six small heat-safe cups on a tray.
- Warm 1 1/2 cups cream, 3/4 cup additional milk and 1/3 cup sugar until steaming and sugar dissolves; do not boil. Remove from heat, whisk in bloomed gelatin until fully dissolved, then add 1 1/2 tsp vanilla.
- Divide among six cups, let steam subside and chill covered at least four hours until softly set. Simmer 1 1/2 cups cranberries with 1/4 cup sugar and 1/4 cup water about ten minutes until thick; cool completely.
- Spoon cold compote over set panna cotta just before serving. Test gelatin bloom, six-cup fill, set strength and compote sweetness.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 240 minutes, included in the total.
Untested estimate: five-minute cream warming, ten-minute berry simmer and at least four-hour refrigerator set; compote can cool while cups chill.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 240 minutes
- Cook Time: 15 minutes
- Category: No-Bake Treats
Nutrition
- Serving Size: One small cup