Panna Cotta (Italian Set Cream Dessert) with Berry Compote
Why this recipe works
- Soft, creamy set: Gelatine gives the cream enough structure to unmould cleanly while keeping the centre delicate and wobbly.
- Fresh contrast: The lemony berry compote cuts through the richness of the cream without overwhelming the vanilla.
- Ideal for preparing ahead: The dessert needs chilling time, so it can be made in advance and finished with compote just before serving.
Get the most out of this recipe
Timing notes
- Allow enough time to set: The panna cotta needs several hours in the fridge; it should wobble gently when nudged, not ripple like liquid.
- Cool before chilling: Letting the ramekins stand briefly at room temperature before refrigerating helps the cream cool evenly.
- Turn out close to serving: For the neatest shape, unmould shortly before serving and keep the compote separate until the plates are ready.
Ingredient notes
- Use gelatine sheets carefully: Soften the sheets fully in cold water, then squeeze out excess water before whisking them into the hot cream.
- Vanilla makes a difference: A vanilla bean gives the cleanest flavour and visible seeds, while vanilla extract is best stirred in off the heat.
- Balance the compote: Taste the berry compote once cooked and adjust with a little more lemon if it needs a brighter finish.
Texture tips
- Strain for smoothness: Passing the cream through a sieve removes the vanilla pod and catches any undissolved gelatine for a cleaner texture.
- Avoid boiling the cream: Keep the dairy below a simmer so the vanilla stays fragrant and the finished set remains smooth.
Make-ahead tips
- Make the cream in advance: The panna cotta can be covered and kept chilled until needed, making it a useful dessert for entertaining.
- Keep the compote separate: Store the berry compote in a separate container and spoon it over only when serving to preserve the clean finish.
Equipment you'll need
Ingredients
Panna cotta
Berry compote
Instructions
- Put the gelatin sheets in a bowl of cold water and leave to soften for 5 minutes. Meanwhile, set out 4 ramekins.
- Pour the milk and double cream into a saucepan. Split the vanilla bean, scrape out the seeds, then add both seeds and pod to the pan along with 70 g caster sugar. Warm gently over a low heat, stirring, until the sugar dissolves and the mixture is steaming but not boiling.
- Take the pan off the heat and remove the vanilla pod. Lift the gelatin from the water, squeeze out excess water, then whisk it into the hot cream mixture until fully dissolved. Strain through a sieve into a jug, then divide between the ramekins.
- Leave the panna cotta to cool at room temperature for 20 minutes, then chill until softly set, about 3 hours. It should wobble slightly when nudged.
- For the compote, put the mixed berries in a small saucepan with 30 g caster sugar. Finely grate in a little lemon zest, then squeeze in 1 tbsp lemon juice. Cook over a low to medium heat for 6 to 8 minutes until the berries soften and the juices turn syrupy, then cool completely.
- To serve, briefly dip the base of each ramekin in hot water for 5 to 10 seconds, then run a thin knife around the edge and invert onto plates. Spoon the berry compote over or alongside.
Recipe notes
Tips
- Keep the cream mixture below a simmer; boiling can dull the vanilla flavour and affect how cleanly the panna cotta sets.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised dairy and ensure the panna cotta is fully set and kept properly chilled.
Substitutions
- Replace the vanilla bean with 2 tsp vanilla extract, stirred in off the heat after dissolving the gelatin.
- Replace mixed berries with strawberries for a brighter, simpler compote.
Storage
- Refrigerate up to 3 days
- Keep the panna cotta covered in the fridge for up to 3 days. Store the berry compote separately and spoon over just before serving; once turned out, serve within 1 hour for the neatest finish.
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Recipe overview
- Servings: 4 servings
- Total time: 4h 20min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Milk
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