Dairy Farmers of Canada

Panna Cotta with Cranberry Coulis

Your guests will love the rich, creamy texture of this "cooked cream", a classic Italian recipe. Pour the cranberry coulis in a swirling pattern in the bottom of the serving plates and place panna cotta on top. Voilà, you have an unpretentious dessert with a wonderful creamy taste.

  • Prep: 15 min - 20 min
  • Cooking: 5 min
  • Refrigeration: 4 h
Yields 8 servings
panna cotta with cranberry coulis


  • Panna Cotta
  • 1 pouch (1/4 oz/7 g) unflavoured gelatin
  • 2 tbsp (30 mL) cold water
  • 2 cups (500 mL) 35 % cream
  • 1 cup (250 mL) 10 % cream
  • 1/3 cup (80 mL) sugar
  • 1 1/2 tsp (7 mL) vanilla extract
  • Cranberry Coulis
  • 4 cups (1 L) fresh or frozen cranberries
  • 3/4 cup (180 mL) sugar
  • 1 orange zest and juice
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Panna Cotta

In a very small saucepan, sprinkle gelatin over water and let stand for 5 minutes to soften. Heat mixture over low heat until gelatin is dissolved. Remove pan from heat and set aside.

In a large saucepan, stir together creams and sugar; continue to stir and bring to a boil over medium heat. Remove from heat and stir in gelatin mixture and vanilla extract. Mix well.

Divide cream mixture among 8 lightly buttered 1/2 cup (125 mL) ramekins/custard cups. Let cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight. Dip ramekins, one at a time, into a bowl of hot water. Gently run a knife around the edge and invert onto a serving plate. Drizzle with Cranberry Coulis. Garnish with whipped cream.

Cranberry Coulis

In a saucepan, combine all ingredients and simmer over medium heat until cranberries burst 14 to 15 minutes. Press mixture through a sieve and discard solids.

Serve over Panna Cotta.


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Nutritional information

Per serving
Energy: 384 Calories
Protein: 3 g
Carbohydrate: 38 g
Fat: 26 g
Fibre: 2.5 g
Sodium: 38 mg

Top 5 Nutrients

(% DV*)
Calcium: 7 % / 79 mg
Vitamin A: 28 %
Vitamin B12: 10 %
Vitamin C: 25 %
Vitamin E: 13 %