Silky Vanilla Cream with Berry Sauce — Panna Cotta with Berry Compote
Silky northern Italian set cream, vanilla-scented and gently wobbling, served with a glossy mixed berry compote.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Sprinkle 2 tsp powdered gelatin over 2 tbsp cold water in a small bowl; leave 5 minutes to bloom into a firm sponge. Split 0.5 vanilla pod, scrape seeds. Measure 300ml double cream, 100ml whole milk, 50g caster sugar. Combine 160g mixed berries, 2 tbsp caster sugar, 0.5 tsp lemon juice in a separate bowl.
Bloom
Combine double cream, whole milk, 50g sugar, vanilla pod, and seeds in a small saucepan. Heat gently over medium heat, stirring, 4–5 minutes until steaming and sugar dissolves. Do not boil. Remove from heat; discard vanilla pod.
Build
Whisk bloomed gelatin into the hot cream until fully dissolved and smooth. Pour through a fine sieve into two 200ml ramekins. Cool 15 minutes at room temperature. While the panna cotta cools, combine berries, sugar, and lemon juice in a small pan; cook over medium heat 5–6 minutes, stirring, until berries release juices and syrup thickens and turns glossy.
Rest
Cover the ramekins and refrigerate panna cotta at least 4 hours until fully set with a gentle wobble. Cool the compote completely at room temperature.
Plate
Dip each ramekin in hot water 5 seconds and invert onto a plate, or spoon compote directly over panna cotta in the glass. Crown with cool compote and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.