Panna Cotta with a Thanksgiving Twist

Panna Cotta with a Thanksgiving Twist


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My entry for the Tasty Thanksgiving Recipe Contest. Incorporate Thanksgiving flavors in a novel way by making mascarpone panna cotta with cranberry orange compote.

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New York, NY

Serving Size / Yield

6 servings


  • 1 envelope gelatin (2 tsp.)
  • 2 C. heavy cream
  • 1/4 C. sugar
  • 8 oz. mascarpone cheese
  • 2 tsp. vanilla
  • For the compote:
  • 2 C. whole cranberries (fresh or frozen)
  • 1/2 C. sugar
  • 1 Tbs. orange zest
  • 1/2 C. freshly squeezed orange juice
  • 1 tsp. ground ginger

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Stir the gelatin with 2 tablespoons cold water and set aside until the gelatin softens, about 5 minutes. Combine 1 cup of heavy cream with 1/4 cup sugar. Stir and simmer until the sugar dissolves. Add the gelatin mixture, continuing to simmer and stir until the gelatin dissolves. Remove the cream and sugar mixture from the heat and slowly whisk in 1 cup of heavy cream and the mascarpone until smooth. Add the vanilla and whisk to combine. Pour the cream and sugar mixture into ramekins or silicone molds and chill at least 4 hours. Combine all of the compote ingredients in a medium sauce pan. On medium-high heat, bring the mixture to a boil and stir to dissolve the sugar. The cranberries will burst and pop open as they cook and soften. Reduce heat to medium-low and simmer the sauce until it thickens, about 5–8 minutes. Unmold the panna cotta and top with the cranberry compote. You can serve the compote cold or play with contrasting temperatures by warming before serving.

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