Orange cranberry pannacotta with cranberry sauce spheres

Give me “Orange Cranberry” anyything!
I love Orange Cranberry cookies, muffins, sweet bread…just about anything is delectable with this flavor duo. It also evokes magic holiday season memories.
This year, I paired the combination with bursts of flavor and cool looking bubble made with the ever exciting super-easy molecular gastronomy. The result is a dessert that is both delicate and crisp in flavor, clean, not heavy, refreshing and satisfying and …drum roll…cheerful !
In fact, I just served it today and the guests cleaned their plates (ramekins I should say).
So, grab some fresh cranberries, an organic orange and let’s start cooking up some Holiday Cheers.

Video recipe of the day

  • DifficultyVery easy
  • CostMedium
  • Preparation time1 Hour
  • Rest time4 Hours
  • Cooking time15 Minutes
  • Serving4
  • Cooking methodStove
  • CuisineFusion


Cranberry Pannacotta

1 cup Heavy whipping cream
3 tablespoons Homemade cranberry sauce (Or store-bought, but not in a can)
1 teaspoon gelatine powder

Cranberry sauce bottom

Orange Pannacotta

1 cup Heavy whipping cream
1 zest of an orange (organic)
3 tablespoons granulated sugar
1 teaspoon powdered gelatin

Cranberry spheres / caviar

11/4 teaspoon sodium alginate
2/3 cup water
1/3 cup Homemade cranberry sauce
2 cups water



1 Immersion Blender


Cranberry Pannacotta

Let’s start building the Pannacotta from the bottom up.
Place the heavy cream in a small saucepan and add the cranberry sauce. Whisk until mixed. Bring to a light simmer. Meanwhile, mix the gelatin with one tablespoon of cold water and let it bloom.
As soon as the cream starts to steam and small little bubble form around the perimeter of the pan, add the bloomed gelatin. Mix to dissolve. Remove the pan from the heat.
Prepare 4 ramekins and place 1 Tbs of the Homemade cranberry sauce on the bottom of each.
Pour the Cranberry Pannacotta dividing it equally amongst the 4 containers.
Chill immediately. Will need to be almost firm before you start cooking the Orange Pannacotta.

Once the Cranberry Pannacotta starts to firm up lightly (about 1 hour) you can proceed with the Orange Pannacotta.
Zest the Orange.
In a small casserole: mix the zest with the heavy cream, add the sugar and bring to simmer (below boiling point). Remove from the heat and let it steep to infuse the flavor, about 1 hour, covered.
At this point: if you like your Pannacotta smooth, strain the zest using a fine mesh strainer, if not (like I did) leave the zest in the cream. They will come to the surface upon cooling and will provide a refreshing bite.

Bloom the gelatin in 1 Tbs of water. Set aside.
When the Orange Pannacotta has come to a simmer add the bloomed gelatin and stir to mix until dissolved. Let cool for about 40 min before adding it on top of the cooled Cranberry Pannacotta portion.

Once the Orange Pannacotta is close to being room temp, slowly pour it on top of the Cranberry layer in each ramekin.
Refrigerate right away.

Assemble the Spheres/ ingredients:
1-Mix the water and the Homemade cranberry sauce in a narrow and tall container.
2-Add the sodium alginate
3_Using the immersion blender, mix them together.
4- Let the liquid sit for 15 minutes before transferring it to a squirt bottle or the proper tool like this one:
5-In a clean bowl mix the water and the calcium chloride. Stir to make sure the calcium has fully dissolved.
6-Prepare the bowl with clean water and set it aside.

To make the SPHERES:
Now that you have everything ready, use the squirt bottle and one drop at a time, make the solution fall into the calcium chloride water. The spheres will create naturally. Give them a few seconds and will come to the surface. After about 1 minute, using a perforated spoon, scoop them from the solution into a bowl of clean water to get rinsed, gently.
After this step you can use them right away, for a better flavor.
Otherwise, you can refrigerate them in a sealed container for about 3 days, but they will lose some of the flavor.

When ready to serve:
Scoop a teaspoon of spheres on top of the Cranberry Orange Pannacotta and garnish as you please.
Devour at once!

The Orange Cranberry Pannacotta keeps well in the refrigerator (covered) for up to 5 days.

5.0 / 5
Thanks for voting!