If you love creamy, no-fuss desserts, this Vanilla Bean Panna Cotta with Cranberry Compote is your new go-to. It’s silky, lightly sweet, and speckled with real vanilla bean. Then, a tart cranberry sauce cuts through the richness. I’ve tested this panna cotta twice with both vanilla beans and paste, plus fresh and frozen cranberries. It set best at 4–6 hours and tasted even better overnight. Because it’s make-ahead, it’s perfect for holidays and dinner parties especially when the oven is busy.
As a recipe developer focused on reliable, people-first content, I’ll show you how to get a perfect wobble (not rubbery, not runny), safe storage, dairy-free and pork-free options, and clean unmolding. You’ll find metric help, tested pro tips, and schema-ready details for easy printing and saving.
At a Glance
- Servings: 6 (4–5 oz portions)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 30 minutes (includes chilling)
- Difficulty: Easy
- Estimated Cost: $8–12 (US)
Table of Contents
Vanilla Bean Panna Cotta with Cranberry Compote
- Total Time: 4 hours 30 minutes
- Yield: 6 portions (4–5 oz each) 1x
Description
If you love creamy, no-fuss desserts, this Vanilla Bean Panna Cotta with Cranberry Compote is your new go-to. It’s silky, lightly sweet, and speckled with real vanilla bean. A tart cranberry sauce cuts through the richness, making it perfect for holidays and dinner parties.
Ingredients
- 2 ½ tsp (1 envelope, ~7 g) unflavored powdered gelatin
- 3 Tbsp (45 ml) cold water
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk (or 2% for lighter)
- ⅓ cup (67 g) granulated sugar
- 1 whole vanilla bean, split and scraped (or 2 tsp vanilla bean paste)
- Pinch fine sea salt
- 12 oz (340 g) fresh or frozen cranberries
- ⅓ cup (67 g) granulated sugar (adjust to taste)
- ½ cup (120 ml) orange juice (or water)
- ¼ cup (60 ml) water
- 1 tsp orange zest (optional)
- Pinch fine sea salt
Instructions
- Cook the cranberry compote: Combine cranberries, sugar, orange juice, water, zest (optional), and salt in a saucepan. Simmer 8–10 minutes until berries burst and sauce thickens. Cool.
- Bloom the gelatin: Sprinkle gelatin over cold water in a bowl. Let stand 5–10 minutes until spongy.
- Heat the dairy: Add cream, milk, sugar, vanilla seeds and pod (or paste), and salt to a saucepan. Heat until steaming and sugar dissolves (do not boil). Remove vanilla pod.
- Dissolve gelatin & strain: Whisk bloomed gelatin into hot dairy until dissolved. Strain through fine-mesh sieve into a spouted bowl.
- Portion & chill: Divide into 6 ramekins (4–5 oz each). Cool 10 minutes, cover, and chill 4–6 hours (overnight best). Serve with cranberry compote.
Notes
Pro tips: For a soft wobble, don’t overdo gelatin. Strain mixture for ultra-smooth texture. Use coconut cream + oat milk for dairy-free. Avoid boiling dairy to preserve flavor and prevent rubbery texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake / Chilled
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion (~4–5 oz with 2 Tbsp compote)
- Calories: 404
- Sugar: 38g
- Sodium: 80mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg
Keywords: Vanilla Bean Panna Cotta with Cranberry Compote, panna cotta recipe, creamy Italian dessert, gelatin dessert, holiday dessert, make-ahead dessert, dairy-free panna cotta, vegetarian agar option, gluten-free dessert
Ingredients : Vanilla Bean Panna Cotta with Cranberry Compote
Panna Cotta
- Unflavored powdered gelatin, 2 ½ tsp (1 envelope, ~7 g)
- Cold water, 3 Tbsp (45 ml) for blooming
- Heavy cream, 2 cups (480 ml)
- Whole milk, 1 cup (240 ml) (or 2% for lighter)
- Granulated sugar, ⅓ cup (67 g)
- Vanilla bean, 1 whole, split and scraped (or 2 tsp vanilla bean paste)
- Fine sea salt, pinch
Cranberry Compote
- Cranberries, fresh or frozen, 12 oz (340 g)
- Granulated sugar, ⅓ cup (67 g) (adjust to taste)
- Orange juice, ½ cup (120 ml) (or water for less citrus)
- Water, ¼ cup (60 ml)
- Orange zest, 1 tsp (optional)
- Fine sea salt, pinch
Swaps & Notes (dairy-free, gluten-free, no alcohol/pork)
| Need | Use this swap | How to use it | Notes |
|---|---|---|---|
| Dairy-free | 1½ cups (360 ml) coconut cream + 1½ cups (360 ml) oat milk | Replace cream + milk 1:1 | Sets slightly softer; delicious coconut hint. |
| Pork-free | Beef gelatin (same measurement) or agar-agar powder | Gelatin: use as written. Agar: use 1½ tsp (3 g) | Agar must simmer 1–2 minutes in the dairy (no bloom). Sets firmer. |
| Vanilla bean | 2 tsp vanilla bean paste | Stir into hot dairy after heating | Gives visible specks, alcohol-free. |
| Less sugar | Reduce panna cotta sugar to ¼ cup (50 g) | — | Compote tartness balances nicely. |
| Gluten-free | This dessert is naturally gluten-free | — | Verify labels on gelatin/agar. |
Note: Most standard gelatin is pork-derived. For pork-free, choose beef gelatin (clearly labeled) or use agar-agar for a vegetarian option.
Step-by-Step Instructions : How to Make Vanilla Bean Panna Cotta with Cranberry Compote
- Cook the cranberry compote (8–10 minutes).
Combine cranberries, sugar, orange juice, water, zest (optional), and a pinch of salt in a small saucepan. Bring to a simmer over medium heat. Cook, stirring occasionally, until cranberries burst and the mixture thickens slightly, 8–10 minutes. Remove from heat and cool to room temp; it will thicken more as it cools.
- Bloom the gelatin (5–10 minutes).
Sprinkle gelatin evenly over 3 Tbsp (45 ml) cold water in a small bowl. Let stand until the grains absorb water and look spongy.
- Heat the dairy (5 minutes).
Add cream, milk, sugar, vanilla bean seeds and pod (or paste), and a pinch of salt to a saucepan. Heat over medium until steaming and sugar dissolves (do not boil), about 3–5 minutes. Remove and discard the empty vanilla pod.
- Dissolve the gelatin & strain.
Whisk the bloomed gelatin into the hot dairy until fully dissolved and smooth, 30–60 seconds. Strain through a fine-mesh sieve into a spouted bowl or measuring cup to remove bubbles and any bean bits.
- Portion & chill (4–6 hours).
Divide into 6 ramekins or dessert glasses (4–5 oz each). Cool 10 minutes, then cover and chill until set, 4–6 hours (overnight yields the best texture). Serve topped with a spoonful of cranberry compote. For unmolding, dip the ramekin base in warm water for 5–10 seconds, loosen the edge with a thin knife, and invert onto plates.
Pro Tips & Variations
- The “soft wobble” test: When set, a gentle shake should show a soft jiggle, not a heavy bounce. If it’s too firm, reduce gelatin next time by ¼ tsp.
- Avoid boiling: Boiling can toughen gelatin and mute vanilla flavor. Steaming hot is perfect.
- Ultra-smooth texture: Straining is optional but recommended. It removes bubbles and ensures a glossy finish.
- Agar guidance: Unlike gelatin, agar needs a brief simmer (1–2 minutes) in the dairy to activate. It sets firmer and faster; pour promptly.
- Dairy-free success: Coconut cream + oat milk gives luscious body without dairy. Because coconut sets a touch softer, keep the full 2 ½ tsp gelatin (or 1½ tsp agar) for reliable structure.
- Make it festive: Add 1–2 Tbsp finely diced candied orange peel to the compote for a holiday finish.
- One-pan hack: Make the compote first. Wipe the same saucepan clean and heat the dairy—fewer dishes.
- Vanilla options: Vanilla bean paste delivers specks and is alcohol-free. Vanilla powder works too (start with ½ tsp, then taste).
- Sweetness balance: The compote is intentionally tart. If you’d like it sweeter, stir in 1–2 Tbsp sugar after it cools.
Serving Suggestions
- Spoon compote over each panna cotta and finish with fresh orange zest or thin orange twists.
- Add toasted pistachios or almond slivers for crunch.
- Pair with hot spiced herbal tea or decaf chai for a soothing, alcohol-free finish.
- For a plated look, unmold the panna cotta, spoon compote on the side, and drag a spoon to create a swoosh.
Storage & Reheating
| Item | Fridge | Freezer | Reheat/Serve |
|---|---|---|---|
| Panna cotta (covered) | 3–4 days | Not recommended (texture changes) | Serve cold (40°F / 4°C or below). |
| Cranberry compote | 7–10 days | Up to 2 months (airtight) | Serve cold; or warm gently in a saucepan over low heat. |
Food safety: Chill panna cotta promptly. Keep below 40°F (4°C). Do not leave dairy desserts at room temperature for more than 2 hours. Use clean utensils to prevent cross-contamination.
Troubleshooting
- Didn’t set (too soft): The dairy may not have been hot enough to dissolve the gelatin, or the gelatin didn’t bloom thoroughly. Next time, ensure steaming-hot dairy and whisk gelatin until fully melted. You can also add ½ tsp extra gelatin.
- Rubbery texture: Too much gelatin or a rapid boil can cause bounce. Reduce gelatin by ¼–½ tsp next time and avoid boiling.
- Grainy mouthfeel: Undissolved gelatin granules. Strain and whisk more thoroughly while the mixture is hot.
- Layer separation: Pouring very hot panna cotta into very cold glasses can cause a thin, different-texture layer. Let the mixture sit 5–10 minutes before filling.
- Compote too runny: Simmer 1–2 minutes longer, or stir in 1–2 tsp chia seeds and let thicken off-heat.
Nutrition (per serving)
Calories: ~404; Protein: ~4 g; Carbs: ~38 g; Fat: ~28 g
(Estimate for 1/6 recipe with ~2 Tbsp compote.)
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