Champagne Cranberry Panna Cotta

If you're feeling fancy, just add a bit of bubbly to your creamy panna cotta.


  • 2 teaspoons powdered gelatin
  • 1/4 cup champagne (or sparkling wine)
  • 2 cups half & half
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 egg white
  • 1/4 teaspoon salt
  • 1 teaspoon lemon juice
  • 1/2 cup cranberries
  • 1 cup sugar
  • Cranberry sauce for topping


  1. Mix and bloom the gelatin with the champagne.
  2. In a saucepan add 3/4 the half&half, sugar, and vanilla until sugar dissolves. Remove from before it steams.
  3. Mix the remaining half&half with the bloomed gelatin mixture. Then mix this into the saucepan cream mixture off heat. Pour into glasses and chill for 2-4 hours.
  4. In a bowl mix the egg white and salt, then add the lemon juice. Finally mix in the cranberries, coating each one then drain onto a paper towel. Coat with sugar.
  5. Serve Panna Cotta with Cranberry Sauce and Sugared Cranberries.