Vanilla Panna Cotta with Berries
A barely-set cream pudding that quivers on the spoon, topped with a quick berry compote. It takes ten active minutes, needs no oven, and can be made two days ahead, which makes it my favorite dinner party ending.
- Course
- Desserts
- Time
- 4 hr
- Servings
- 6
Cooking Notes
- Bloom the gelatin fully before adding it to the warm dairy mixture. Proper hydration prevents tiny rubbery bits and helps the panna cotta set evenly from edge to center.
- Warm the cream gently and avoid a hard boil after the gelatin is added. Excess heat can weaken gelatin and also dull the clean vanilla flavor.
- Give the panna cotta enough uninterrupted refrigerator time to set, then add the berries close to serving. Fresh fruit keeps its color and texture better when it is not trapped against the custard overnight.
Recipe Card
Vanilla Panna Cotta with Berries
By Gabriella
- Category
- Desserts
- Total Time
- 4 hr
- Difficulty
- Easy
Ingredients
- 2 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup sugar
- 1 vanilla bean or 2 tsp vanilla paste
- 2 1/4 tsp powdered gelatin
- 3 tbsp cold water
- 2 cups mixed berries
- 2 tbsp sugar for the compote
- 1 tsp lemon juice
Instructions
- 1
Sprinkle the gelatin over the cold water and let it swell for five minutes until it looks like wet sand.
- 2
Warm the cream, milk, sugar, and vanilla until steaming but not boiling, stirring until the sugar dissolves completely.
- 3
Off the heat, whisk in the bloomed gelatin until no grains remain, then strain the mixture into a pitcher.
- 4
Pour into six glasses or lightly oiled molds and refrigerate at least four hours, until just set with a soft wobble.
- 5
Simmer the berries with sugar and lemon juice for five minutes, cool, and spoon over each panna cotta before serving.
