Sparkling Cranberry-Ginger Panna Cotta


That's right, gelatin desserts are back! And with options like this layered one with part sweet cream and part cranberry-ginger layers, you'll be glad they are.

Sparkling Cranberry-Ginger Panna Cotta
Photo: Carson Downing
Hands On Time:
20 mins
Total Time:
2 hrs 15 mins
8 layered panna cottas


  • 1 ¾ cup ginger beer or ginger ale

  • 3 envelopes unflavored gelatin

  • cup water

  • cup sugar

  • 1 cup fresh or frozen cranberries

  • 1 tablespoon grated fresh ginger

  • 1 tablespoon lime zest

  • ¼ cup cold water

  • 1 ¾ cup heavy cream

  • ¼ cup sugar

  • 1 cup plain Greek yogurt

  • 1 vanilla bean, halved lengthwise and seeds scraped out; 1 teaspoon vanilla bean paste; or 1 teaspoon vanilla extract

  • Sugared cranberries and/or mint leaves (optional)


  1. Place 1/4 cup ginger beer in medium bowl; sprinkle 1 1/2 envelopes (about 1 tablespoon) gelatin over ginger beer; let stand without stirring.

  2. In a small saucepan combine 1/3 cup water and 1/3 cup sugar. Bring to boiling, stirring constantly to dissolve sugar. Stir in cranberries and fresh ginger. Return to boiling; reduce heat. Simmer gently, uncovered, 2 to 3 minutes or until mixture is thickened and cranberries pop, stirring occasionally. Remove from heat. Stir in lime zest. Pour cranberry mixture over gelatin mixture. Stir until gelatin is completely dissolved. Stir in remaining ginger beer. Let cool completely (about 30 minutes).

  3. In another medium bowl place the 1/4 cup cold water. Sprinkle 1 1/2 envelopes (about 1 tablespoon) gelatin over water.

  4. In a small saucepan stir together heavy cream and 1/4 cup sugar. Heat over medium until sugar is dissolved and mixture is steaming. Pour over water-gelatin mixture. Stir until gelatin is dissolved. Whisk in yogurt and vanilla seeds, paste, or extract; set aside to cool.

  5. Set eight 4- to 5-ounce glasses on a tray. Carefully spoon about 2 tablespoons cranberry-gelatin mixture into each glass. Chill 30 minutes or until set. Spoon about 2 tablespoons yogurt mixture over cranberry mixture in each glass. Chill 10 to 20 minutes or until set. Continue layering and chilling to use remaining cranberry and vanilla mixtures.Chill, covered, up to 24 hours. If desired, garnish with Sugared Cranberries and mint leaves. Serves 8.


Keep unused portions of both cranberry and yogurt mixtures, covered, at room temperature while pouring and chilling layers in the glasses.

Sugared cranberries:

Toss 1/2 cup frozen cranberries with 2 tablespoons sugar. Spread on a paper towel-lined tray to thaw. As cranberries thaw, add additional sugar to coat (1 to 2 tablespoons total).

Nutrition Facts (per serving)

328 Calories
20g Fat
32g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 328
% Daily Value *
Total Fat 20g 26%
Saturated Fat 13g 65%
Cholesterol 63mg 21%
Sodium 27mg 1%
Total Carbohydrate 32g 12%
Total Sugars 30g
Protein 7g
Vitamin C 4.2mg 21%
Calcium 67mg 5%
Iron 0.1mg 1%
Potassium 71mg 2%
Fatty acids, total trans 1g
Folate, total 2.5mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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