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Dessert & Baking

White Cranberry Gelatin



  • 2 cups milk
  • 2 packages granulated gelatin
  • 1 1/2 cups whipping cream
  • 1 Tbsp vanilla
  • 1 cup sugar
  • Mint leaves for decoration (optional)
  • Lemon peel for decoration (optional)
  • Cranberry Sauce:
  • 1 cup sweetened, dried cranberries
  • 1/2 cup cranberry juice
  • 1/2 cup sugar


  • Whip the cream with sugar until blended; refrigerate.
  • Dissolve gelatin in 1/4 cup of boiling water. Heat the milk and the remaining sugar and add the gelatin; remove from heat and mix in the vanilla; let cool at room temperature. Gradually add the whipped cream stirring constantly. Pour mixture into individual bowls; refrigerate until ready.
  • Cranberry Sauce:
  • Stir the juice with the sugar and cranberries in a pan until a syrup consistency is obtained. Remove from heat and let stand.
  • Remove the jelly from the bowls, accompany with cranberry sauce, and decorate with lemon peel and mint leaves.
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