Italian
Vanilla Bean Panna Cotta with Berry Compote
Silky, gently set vanilla bean cream topped with a quick lemony mixed berry compote - elegant, make-ahead and easier than it looks.
- Delicate, silky wobble
- Real vanilla bean
- Dinner party make-ahead
Panna cotta is the dinner party dessert we recommend most, because all the work happens hours before guests arrive. The key is using just enough gelatin for a delicate wobble rather than a rubbery bounce. We steep a real vanilla bean in the cream and cool the mixture over ice before pouring, which keeps those tiny seeds evenly suspended instead of sinking. A bright, jammy berry compote cuts through the richness beautifully.
Instructions
If you plan to unmold the panna cotta, lightly oil six 6-oz ramekins and wipe out the excess with a paper towel. Otherwise, set out six small glasses.
Sprinkle the gelatin evenly over the cold water in a small bowl and let it bloom for 5 to 10 minutes, until spongy.
Scrape the seeds from the vanilla bean and add the seeds and pod to a medium saucepan with the cream, milk, 1/2 cup sugar and salt.
Heat over medium, stirring occasionally, for about 5 minutes, until steaming and the sugar dissolves. Do not let it boil.
Remove the pan from the heat, add the bloomed gelatin and stir for 1 to 2 minutes, until completely dissolved.
Let the mixture steep for 10 minutes, then remove the pod and strain through a fine-mesh sieve into a large measuring cup.
Set the measuring cup in a bowl of ice water and stir gently every few minutes for about 10 minutes, until the cream is cool and very slightly thickened. This keeps the vanilla seeds suspended.
Divide the cream among the ramekins or glasses, cover and refrigerate for at least 4 hours, until set with a gentle wobble.
For the compote, cook the berries, 2 tbsp sugar and lemon juice in a small saucepan over medium heat for 5 to 6 minutes, until some berries burst and the juices turn syrupy. Stir in the zest, cool and refrigerate.
To unmold, run a thin knife around the edge of each ramekin, dip the bottom in hot water for 5 seconds, and invert onto a plate.
Spoon the chilled compote over the panna cotta and garnish with mint.
Test kitchen tips
- No vanilla bean? Stir in 2 tsp vanilla bean paste or pure vanilla extract after the gelatin dissolves.
- The panna cotta keeps covered in the refrigerator for 3 days and the compote for 5 days, so both can be made well ahead.
- For a lighter version, replace the whole milk with 1 cup plain whole-milk yogurt, whisked in after the cream mixture has cooled to lukewarm.
Nutrition per serving
- Calories
- 390
- Protein
- 4g
- Carbs
- 27g
- Fat
- 30g
- Fiber
- 1g
- Sugar
- 25g
- Sodium
- 60mg
Nutrition values are estimates calculated per serving. See our disclaimer.
