Panna Cotta Vanilla Berry Compote (Printable Version)

Silky Italian panna cotta, infused with vanilla and finished with a fresh berry compote.

# Ingredient List:

→ Panna Cotta Base

01 - 2 cups heavy cream
02 - 1/2 cup whole milk
03 - 1/2 cup granulated sugar
04 - 1 vanilla bean or 2 teaspoons pure vanilla extract
05 - 2 1/2 teaspoons powdered gelatin (one 7g envelope)
06 - 3 tablespoons cold water
07 - Pinch of salt

→ Berry Compote

08 - 1 cup mixed fresh berries (such as strawberries, raspberries, blueberries)
09 - 2 tablespoons granulated sugar
10 - 1 teaspoon lemon juice

# Directions:

01 - Sprinkle powdered gelatin over cold water in a small bowl and allow to stand for 5 minutes until softened.
02 - In a saucepan, combine heavy cream, whole milk, and sugar. Split the vanilla bean, scrape in the seeds, and add the pod to the mixture. Stir in a pinch of salt.
03 - Warm the mixture over medium heat, stirring constantly, until the sugar has dissolved and the cream is steaming but not boiling. Remove from the heat.
04 - Remove and discard the vanilla pod. Whisk in the bloomed gelatin until completely dissolved. If using vanilla extract, add at this stage and stir to combine.
05 - Distribute the mixture evenly among 4 ramekins or serving glasses. Cool to room temperature, then refrigerate for at least 4 hours until fully set.
06 - Combine berries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 3 to 5 minutes, stirring gently, until berries release their juices and soften. Take off heat and let cool to room temperature.
07 - To serve, run a thin knife along the inside edges of the ramekins to unmold, or serve directly in the glasses. Spoon the berry compote generously over the top.

# Expert Advice:

01 -
  • Made with simple ingredients already in your pantry
  • Extremely easy steps and minimal hands-on time
  • Gluten free and can be adapted for different diets
  • Perfect make-ahead dessert for gatherings
  • Rich vanilla flavor pairs beautifully with any seasonal fruit
02 -
  • High in calcium and naturally gluten free
  • Easily adapted for special diets by swapping dairy or sweetener
  • Stays perfectly set for days when kept cold and covered
03 -
  • Sprinkle the gelatin evenly and let it fully absorb water so there are never any undissolved bits
  • Let hot cream cool just slightly before adding gelatin to avoid breaking the set
  • If unmolding, quickly dip ramekins in warm water to loosen before turning out
  • Use a good heavy saucepan so the milk and cream never scorch
  • Always taste a little of the warm cream mixture as you go so you can balance the sweetness and vanilla to your liking

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