Cooking Diary – Panna Cotta w/ Cranberry & Citrus Compote


Panna cotta is an elegant dessert that is easy to make! This recipe will (should) yield a refreshingly light cream pudding, and a sweet and tangy compote to complement it.

Ingredients (for 4 servings)

Panna Cotta

  • 1/4 cup sparkling water*
  • 2 teaspoons gelatin powder
  • 1/4 cup sugar
  • 500 ml of half & half (half cream & half milk)
  • 1-2 teaspoons vanilla extract
  • citrus (orange/grapefruit/lemon) zest
*I used citrus-flavoured sparkling water. You may also use champagne/sparkling wine or generic pop.

Cranberry + Citrus Compote

  • ~1 cup of cranberries
  • 1 grapefruit (sliced + juiced)
  • 1/4 cup sugar
  • 1/4 cup of sparkling water*
*Again, you can opt for citrus-flavoured sparkling water, berry-flavoured sparkling water, or both! You may also try champagne.

As cranberries are quite sour by natural, don’t be scared to adjust the amount of sugar you add.


Panna Cotta

  1. At room temperature, aerate gelatin powder with sparkling water. Set aside
  2. In a sauce pan, add half & half, sugar, vanilla extract, and citrus zest. Heat up mixture on low – medium heat until the sugar has completely dissolved. The cream should be just warm to the touch.
  3. Pour half of the cream into the aerated gelatin. Gently stir the mixture, and pour the rest of the cream. Stir until all particulates are dissolved.
  4. Transfer cream mixture into the containers in which you’d wish to serve. Let it set in the fridge until it¬†solidifies into a pudding-like state.

Cranberry + Citrus Compote

  1. Reduce everything in a sauce pan on low-medium heat until a syrupy consistency.
  2. (Optional), run your compote through a sieve.
  3. Chill before serving.


#PannaCotta #Cranberries #Molangmas # LFFFMolangs #AmateurChefs #CookingDiary


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