A layer of sweet-tart cranberry juice, studded with raspberries, on top of a layer of silky, creamy pannacotta, these are such a simple, elegant vegetarian dessert!

25 min + chilling


  1. 1 cup (250ml) cranberry juice
  2. 3/4 cup (95g) raspberries
  3. 1 1/2 cup (375ml) whole milk
  4. 1/2 cup 125ml) heavy cream
  5. 2 sachets Queen Jel-it-in
  6. 1/4 cup (55g) sugar
  7. 1 tsp Queen Vanilla Bean Paste


  1. Step 1

    Dissolve one sachet of Queen Jel-it-in in the cranberry juice, then pour into a saucepan. Heat until mixture starts to bubble.

  2. Step 2

    Divide the raspberries between 6 ramekins, then pour the cranberry mixture over the top. Leave to cool on the bench then refrigerate for at least 3 hours.

  3. Step 3

    Dissolve remaining sachet of Queen Jel-it-in in 200ml of the milk, then pour it into a saucepan. Add the rest of the ingredients and heat, stirring, until the mixture starts to bubble.

  4. Step 4

    Pour the mixture evenly in the panna cotta moulds, over the top of the jelly, and leave to come to room temperature. Chill for at least 3 hours. Invert onto plates to serve.


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