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Creamy Vanilla Panna Cotta Recipe with Easy Berry Compote Topping

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A silky smooth vanilla panna cotta paired with a vibrant, tangy berry compote. This dessert is simple to make, elegant, and perfect for any occasion.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • ½ cup (100 g) granulated sugar
  • 1 pure vanilla bean pod, split and scraped (or 1 tsp vanilla extract)
  • 1 tablespoon (9 g) gelatin powder
  • 3 tablespoons (45 ml) cold water
  • 2 cups (300 g) mixed berries (strawberries, blueberries, raspberries, blackberries), fresh or frozen
  • 2 tablespoons (25 g) granulated sugar
  • 1 teaspoon fresh lemon zest
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1 teaspoon balsamic vinegar (optional)

Instructions

  1. Pour 3 tablespoons (45 ml) of cold water into a small bowl. Sprinkle 1 tablespoon (9 g) of gelatin powder evenly over the surface. Let it sit for 5 to 10 minutes to bloom.
  2. In a medium saucepan, combine 2 cups (480 ml) heavy cream, 1 cup (240 ml) whole milk, and ½ cup (100 g) granulated sugar. Split the vanilla bean pod lengthwise and scrape the seeds into the cream, then add the pod as well.
  3. Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling (about 5 minutes).
  4. Remove the saucepan from heat. Remove the vanilla bean pod with a spoon or tongs.
  5. Add the bloomed gelatin to the warm cream and whisk briskly until fully dissolved (about 1-2 minutes).
  6. Ladle the mixture into ramekins or jars, filling them almost to the top. Let them cool slightly on the counter for about 15 minutes.
  7. Transfer the ramekins to the refrigerator and chill for at least 4 hours or overnight for best results.
  8. To prepare the berry compote, combine 2 cups (300 g) mixed berries, 2 tablespoons (25 g) sugar, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and 1 teaspoon balsamic vinegar in a small saucepan.
  9. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly (about 10 minutes).
  10. Remove from heat and let the compote cool to room temperature.
  11. When the panna cotta is set, spoon the berry compote on top just before serving.
  12. To unmold, run a thin knife around the edges and dip the ramekin briefly in warm water to loosen the custard, then invert onto a plate if desired.

Notes

Do not let the cream boil to avoid separation or weakening gelatin. Bloom gelatin properly and whisk until fully dissolved to avoid lumps. For dairy-free version, substitute heavy cream and milk with full-fat coconut milk. Use balsamic vinegar in the compote to enhance berry flavor. Chill panna cotta at least 4 hours or overnight for best texture.

Nutrition

Keywords: panna cotta, vanilla panna cotta, berry compote, easy dessert, creamy dessert, vanilla bean dessert, gelatin dessert, spring dessert

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