Cranberry Carmel Panna Cotta

Cranberry Carmel Panna Cotta :  ImmerWachsen.com

I attempted a raw panna cotta a couple years ago, and although it was tasty it wasn’t exactly a perfect alternative to the creamy dairy dessert. I’d actually never tried true panna cotta but saw recipes floating around the food blog world and found it particularly intriguing. This recipe was my first true attempt as I went ahead and cooked the necessary ingredients. However, I did use coconut sugar and raw milk, which seemed to take on a new consistency and color of its own. Although the end product wasn’t what I planned it was still delicious, fun to eat, and enjoyed by all!

Cranberry Carmel Panna Cotta :  ImmerWachsen.com
Cranberry Carmel Panna Cotta :  ImmerWachsen.com

Cranberry Carmel Panna Cotta
2 cups whole milk
1 cup cream
1 cup coconut sugar
1 cup whole cranberries
1 cup water
1 Tablespoon gelatine powder
1 teaspoon vanilla extract

Boil down cranberries with water in a medium saucepan on medium heat. The cranberries should burst, the skins should begin to shrivel, and the seeds should be visible. Once the liquid in the pan thickens pour through a strainer into a mixing bowl. Discard cranberries (or save for later) and mix in gelatin powder. In another medium saucepan bring cream, sugar, and vanilla to a boil until sugar completely dissolves. Mix in cranberry gel and then pour everything into a mixing bowl. Stir in milk. Refrigerate 4-5 hours or overnight.

Cranberry Carmel Panna Cotta :  ImmerWachsen.com
Cranberry Carmel Panna Cotta :  ImmerWachsen.com

2 Responses to Cranberry Carmel Panna Cotta

  1. Hi Hannah ~ Just have to say I love the name of your blog! My daughter and son in law have recently been living in Germany (he’s in the military) and I’ve had the blessed opportunity to go over there three times in the last 1-1/2 years. It has been amazing seeing and learning German for me, especially since it’s where my parents and the rest of my ancestors came from. I’m drawn to everything German :) Really loving reading your words, especially those about the Lord. Anyway, I was reading through your recipe/instructions and see that you did not list sugar in the recipe but call for it to be added in the instructions. Can you please advise how much sugar you use? I don’t use processed white sugar anymore, but am assuming coconut sugar or another sugar substitute would be ok? Looking forward to making this and thanks again for your beautiful blog!

  2. Cathy: Me too! I’ve never been to Germany but would love to visit someday. As for the sugar…I can’t believe I missed that! I just updated it :)

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