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White Cranberry Gelatin
  1. Whip the cream with sugar until blended; refrigerate.
  2. 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.
  3. Cranberry Sauce:
  4. Stir the juice with the sugar and cranberries in a pan until a syrup consistency is obtained. Remove from heat and let stand.
  5. Remove the jelly from the bowls, accompany with cranberry sauce, and decorate with lemon peel and mint leaves.