Description
This Vanilla Bean Panna Cotta with Berry Compote is a creamy, elegant Italian dessert featuring a silky panna cotta infused with real vanilla bean and topped with a vibrant, sweet-tart berry compote. Perfect for impressing guests or indulging in a decadent treat, this recipe balances smooth, delicate creaminess with fresh fruity flavors.
Ingredients
Scale
For the Vanilla Bean Panna Cotta
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 tablespoon gelatin powder
- 1/4 cup cold water
- 1 vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract)
- Pinch of salt
For the Berry Compote
- 2 cups mixed berries (fresh or frozen)
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions
- Bloom the Gelatin: Sprinkle the gelatin powder over the cold water in a small bowl. Allow it to sit for about 5 minutes until the gelatin softens and blooms.
- Heat the Cream Mixture: In a saucepan, combine heavy cream, whole milk, sugar, salt, and the scraped seeds from the vanilla bean or vanilla extract. Warm the mixture over medium heat, stirring occasionally until the sugar dissolves and the mixture is hot but does not reach a boil.
- Add the Gelatin: Remove the saucepan from heat. Stir in the bloomed gelatin until completely dissolved, ensuring a smooth mixture.
- Cool Slightly: Let the mixture cool down a bit before pouring it into serving glasses or molds, which prevents condensation and helps the panna cotta set evenly.
- Refrigerate to Set: Cover the panna cotta with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until it is fully set and firm to the touch.
- Prepare Berry Compote: In another saucepan, combine mixed berries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes, stirring gently until the berries break down and release their juices, forming a thick compote.
- Cool the Compote: Remove the compote from the heat and let it cool completely to room temperature before serving.
- Serve: If using molds, briefly dip them in warm water and invert panna cotta onto serving plates. For glasses, serve directly.
- Add Berry Compote: Spoon the cooled berry compote generously over the panna cotta just before serving for a fresh and colorful topping.
- Garnish: Optionally, garnish with fresh mint leaves or extra berries to enhance presentation and flavor.
Notes
- For a vegetarian version, substitute gelatin with agar-agar according to package instructions.
- Use fresh vanilla beans if possible for a more intense flavor, but pure vanilla extract works well too.
- The berry compote can be made with any combination of your favorite berries like strawberries, blueberries, raspberries, and blackberries.
- Make panna cotta one day ahead to ensure perfect texture and flavor.
- If using molds, lightly oil them before pouring in the mixture to ease removal.
- Ensure the cream mixture does not boil to avoid curdling.
