Vanilla Panna Cotta with Berry Compote
Panna cotta is a good dessert to make when you’ve already got dinner to cook. It takes about 15 minutes at the stove, and you can have it in the fridge the day before. I serve it in glasses because I don’t want to worry about turning it out onto a plate!
Don’t wait for the cream to boil. It only needs to be hot enough to dissolve the sugar and gelatin. Give it at least 4 hours to set, and let the berry compote cool before spooning it on.
- Total
- at least 4 hours 45 minutes
- Serves
- 6
Recipe
Vanilla Panna Cotta with Berry Compote
- Prep
- 15 minutes
- Cook
- 15 minutes
- Rest
- 15 minutes cooling, then at least 4 hours chilling
- Total
- at least 4 hours 45 minutes
- Serves
- 6
Ingredients
For the panna cotta
For the berry compote
Optional garnish
Instructions
- 1
Bloom the gelatin
Pour the cold water into a small bowl and sprinkle the gelatin evenly over it. Leave it undisturbed for 5 minutes, until all the powder looks damp and the mixture has thickened. Set out six small dessert bowls or glasses while it blooms.
- 2
Warm the vanilla cream
Split the vanilla bean lengthwise and scrape out its seeds. Put the seeds and pod in a saucepan with the cream, milk, sugar, and salt. Warm over medium-low heat for 5 to 7 minutes, stirring until the sugar dissolves and the mixture is steaming. Do not let it boil.
- 3
Dissolve and pour
Take the pan off the heat and remove the vanilla pod. Whisk in the bloomed gelatin until it dissolves completely, with no grains visible. Divide the mixture among the six bowls, about ½ cup per bowl. Let it cool for 15 minutes, then cover and refrigerate for at least 4 hours, until softly set and gently wobbly in the center.
- 4
Cook the berry compote
Combine the blackberries, sugar, lemon juice, and water in a small saucepan. Simmer over medium heat for 6 to 8 minutes, stirring occasionally and lightly crushing some berries, until the juices look syrupy but whole pieces remain. Cool completely, then refrigerate until serving.
- 5
Top the chilled bowls
Spoon a little cool compote onto each panna cotta just before serving. Add a fresh blackberry, mint leaf, or small spoonful of whipped cream if you like. Keep the toppings modest so the soft set stays visible and each bowl is easy to eat with a spoon.
Vanilla Panna Cotta with Berry Compote
For this step
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Shortcuts and substitutions
Vanilla extract instead of a bean
Use 1 teaspoon pure vanilla extract. Stir it into the warm cream after taking the pan off the heat; the dessert will have the same vanilla flavor without the visible specks.
Other berries
Raspberries, blueberries, or a mix work in the compote. Keep the total at 1½ cups and taste when it cools; very tart berries may need another teaspoon of sugar.
Cooking and serving tips
Keep the cream below a boil
Heat it only until steaming and the sugar has dissolved. Whisk the bloomed gelatin in off the heat; if any granules remain, return the pan to very low heat briefly and stir until smooth.
Serve in the bowls
This amount of gelatin makes a tender, spoonable set. Chill it in the bowls you plan to serve rather than trying to unmold it. Cool the compote before adding it so it does not loosen the surface.
Make ahead and storage
Cover the panna cotta and refrigerate it for up to 3 days. Make the compote up to 3 days ahead and store it separately in the refrigerator; add it when ready to serve. Keep any bowls topped with whipped cream refrigerated and eat them the same day.
Frequently Asked Questions
How long does panna cotta take to set?
Allow at least 4 hours in the refrigerator for these small bowls. They should be softly set with a gentle wobble in the middle; larger dishes may need longer.
Can I use frozen berries for the compote?
Yes. Add them to the saucepan without thawing and simmer until the juices thicken, a minute or two longer if needed. Cool the compote fully before spooning it over the panna cotta.
Can I unmold this panna cotta?
It is formulated for a soft set in serving bowls. For a dessert that must stand on a plate, use a firmer unmolding recipe instead of increasing the gelatin without adjusting the other ingredients.
