Vanilla Bean Panna Cotta with Berry Compote
Vanilla Bean Panna Cotta with Berry Compote is an easy, elegant make-ahead dessert. Silky, simple, and perfect for effortless entertaining.
Servings: 4 servings
Ingredients
- 1½ cups whole milk
- 3 teaspoons powdered gelatin
- ⅓ cup granulated sugar
- 1½ cups heavy cream or half and half (see notes below)
- 1 vanilla bean seeds scraped (or 1 teaspoon vanilla paste or vanilla extract)
- ⅛ teaspoon sea salt
- Mixed Berry Compote for topping (see notes)
Instructions
- Prepare the ramekins; Lightly spray the ramekins with cooking spray, then wipe out most of it with a paper towel, leaving just a faint coating.
- Pour the 1½ cups whole milkinto a small saucepan. Sprinkle the 3 teaspoons powdered gelatin evenly over the surface and let it sit for about 5 minutes, until the gelatin looks hydrated and slightly wrinkled.
- Set the saucepan over low heat. Gently warm the milk, stirring frequently, until the gelatin dissolves completely. Do not let the mixture simmer or boil. It should feel hot but comfortable to the touch.
- Stir in ⅓ cup granulated sugar and continue warming just until fully dissolved. This should only take a few minutes.
- Remove the pan from the heat. Whisk in the 1½ cups heavy cream, vanilla bean or paste, and ⅛ teaspoon sea salt until combined.
- Pour the mixture evenly into the prepared ramekins. Refrigerate until set. (For serving in the cups: chill 1 to 2 hours. For unmolding: chill at least 4 hours or overnight.)
Notes
- I use my Mixed Berry Compote recipe for the topping.
- Heavy cream creates a richer, more luxurious texture, while using half and half keeps it delicate and a bit more gelatinous.