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Panna Cotta Recipe

$11 Dessert

About This Dish

Our panna cotta is a silky Italian dessert that literally means "cooked cream." This elegant, wobbling custard is infused with vanilla and topped with a vibrant mixed berry compote that provides the perfect balance of sweetness and tartness.

Prep Time

25 minutes

Chill Time

4+ hours

Serves

6 people

Ingredients

For the Panna Cotta:

  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • 1 packet (2 1/4 tsp) unflavored gelatin
  • 3 tablespoons cold water
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Berry Compote:

  • 2 cups mixed berries (strawberries, blueberries, raspberries)
  • 1/4 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon water
  • 1 teaspoon vanilla extract

Instructions

  1. Bloom gelatin: Sprinkle gelatin over cold water in a small bowl. Let stand for 5 minutes until softened.
  2. Heat cream: In a saucepan, heat cream and sugar over medium heat, stirring until sugar dissolves. Do not boil.
  3. Dissolve gelatin: Remove cream from heat and whisk in bloomed gelatin until completely dissolved. Add vanilla and salt.
  4. Strain mixture: Pour through a fine-mesh sieve to remove any lumps. Let cool slightly.
  5. Fill molds: Divide mixture among six 4-oz ramekins or molds. Cover with plastic wrap and refrigerate for at least 4 hours.
  6. Make compote: Combine berries, sugar, lemon juice, and water in a saucepan. Cook over medium heat for 5-7 minutes until berries release juices.
  7. Finish compote: Stir in vanilla and let cool completely. Refrigerate until ready to serve.
  8. Unmold and serve: To unmold, briefly dip ramekins in warm water, then invert onto plates. Top with berry compote.

Chef's Tips

  • Don't boil the cream or it may curdle
  • Strain mixture to ensure silky smooth texture
  • Chill for at least 4 hours for proper set
  • Warm water helps release panna cotta from molds
  • Make compote ahead for best flavor development
  • Can be made up to 2 days in advance