Panna Cotta with Spiced Cranberry Compote

Silky, creamy, and luxuriously smooth, this simple treat combines raw milk, rich double cream, and a touch of raw honey for natural sweetness, all enhanced by the nutrient packed goodness of Organised.  

It’s an effortless showstopper that balances indulgence with ancestral nourishment, leaving your guests enchanted and satisfied. 

Gelatine is more than a natural thickener, it’s packed with glycine, proline, and glutamine, amino acids that support digestion, repair the gut lining, and promote healthy skin, hair, and joints.

Topped with a spiced cranberry compote, this dessert strikes the perfect balance of sweet and tart, indulgence and tradition, a final bite that lingers long after the plates are cleared.

Serves 4 

Ingredients

• 3 gelatine sheets
• 400ml double cream
• 150ml raw milk
• 1 tsp vanilla extract
• 3 tbsp raw honey
• 2 tbsp Organised 

For the cranberry compote: 

• 300g fresh cranberries
• 1 tsp ground cinnamon
• 1 heaped tbsp raw honey
• A knob of butter for cooking 

Method

1. Add the gelatine sheets to a bowl with cold water and soak them for 5 minutes. 
2. Add the cream, milk, vanilla extract, honey and Organised to a pan on medium heat.
3. Stir everything together and bring to a gentle simmer, then remove from the heat.
4. Take the gelatine out of the cold water and squeeze out excess water.
5. Add the gelatine sheets to the pan and mix everything together until the gelatine has completely dissolved.
6. Lightly grease 4 ramekins with some butter. Divide the mixture into them and place them in the fridge to set for at least 6 hours or ideally overnight.
7. To make the cranberry compote add a knob of butter to a pan on a medium heat.
8. Once completely melted add ins the fresh cranberries. Stir everything together and cook for 5 minutes until they start to pop.
9. Add in the cinnamon and honey. Stir to combine and cook on a low heat for 10-15 minutes until you have a jammy kind of consistency.  Add a dash of water if needed.
10. Remove from the heat and leave it to cool down completely.