Panna Cotta Vanilla Berry (Printable)

Creamy panna cotta pairs with vanilla and fresh berry compote. Easy, elegant treat with smooth texture.

# What You'll Need:

→ 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
06 - 3 tablespoons cold water
07 - Pinch of salt

→ Berry Compote

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

# Method:

01 - Sprinkle powdered gelatin over cold water in a small bowl and let stand for 5 minutes until absorbed.
02 - Combine heavy cream, whole milk, and granulated sugar in a saucepan. Split the vanilla bean, scrape the seeds into the pan, and add the pod. If using vanilla extract, set aside to add later. Add a pinch of salt.
03 - Warm the mixture over medium heat, stirring continuously, until the sugar is dissolved and the liquid is steaming but not boiling. Remove from heat.
04 - Remove the vanilla pod and add the bloomed gelatin, stirring until fully dissolved. If using vanilla extract, stir it in at this stage.
05 - Distribute the mixture evenly among 4 ramekins or serving glasses. Allow to cool to room temperature, then refrigerate for at least 4 hours until fully set.
06 - Place mixed berries, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat for 3 to 5 minutes, stirring gently, until berries soften and release their juices. Remove from heat and let cool.
07 - To serve, run a thin knife around the edge of each ramekin to unmold onto plates, or serve directly in glasses. Spoon berry compote over the top before serving.

# Expert Advice:

01 -
  • Easy showstopper for any dinner party
  • Naturally gluten free and adaptable for various diets
  • Minimal hands-on time and just a few ingredients
  • Elegant yet simple to make in advance
02 -
  • Gluten free and adaptable for lactose free versions
  • Can be flavored with chocolate citrus or even liqueurs
  • Keeps its restaurant worthy texture even after a night in the fridge
03 -
  • Do not try to rush the gelatin blooming step or you will end up with lumps It only takes five minutes but that patience pays off
  • Use a fine mesh strainer if you want extra smooth panna cotta before pouring into molds
  • Let the ramekins sit out for a few minutes before unmolding for cleanest edges and best presentation

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