Panna Cotta with Hot Berry Compote

A smooth, creamy and delicate Italian dessert made with fresh cream and vanilla, topped with warm berry compote. Light, elegant and perfect for any occasion.

Prep Time: 20 minutes
Chilling Time: Minimum 4 hours
Servings: 5

Ingredients

For the Panna Cotta
• Whipping cream (35% fat) – 2 cups (500 ml)
• Whole milk – ½ cup (100 ml)
• White sugar – ⅓ cup (80 g)
• Gelatin leaves – 10 g

Vegetarian Option
• Veg gelatin powder – 2 tsp (replace gelatin leaves with this)

• Vanilla bean – 1

For the Hot Berry Compote
• Mixed fresh berries – 250 g
• Sugar – 2 tbsp (20 g)

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Method (Regular Gelatin Version)

1. Lightly grease 5 ramekins with a little neutral oil and wipe excess.
2. Soak gelatin leaves in cold water for 5–10 minutes until soft.
3. In a saucepan, add whipping cream, milk, sugar and scraped vanilla seeds (and pod).
4. Heat gently until it just begins to simmer. Do not boil. Stir until sugar dissolves.
5. Remove from heat and discard vanilla pod.
6. Squeeze water from gelatin leaves and add to the hot cream mixture. Stir until fully dissolved.
7. Pour into ramekins and refrigerate for at least 4 hours or overnight.

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Method (Vegetarian Version – Using 2 tsp Veg Gelatin)

This is your method, written clearly and correctly:

1. In a saucepan, mix sugar and veg gelatin powder together while dry.
2. Add cold milk and cold whipping cream to the same saucepan. Mix well so no lumps form.
3. Add scraped vanilla seeds.
4. Place the saucepan on low to medium heat.
5. Heat gently while stirring continuously until the mixture becomes hot and the gelatin fully dissolves. Do not let it boil.
6. Once smooth and fully dissolved, remove from heat.
7. Pour into greased ramekins.
8. Refrigerate for at least 4 hours or until fully set.

Important for Veg Version
Do not add veg gelatin directly to very hot liquid without mixing first, or it may form lumps.
Always heat gently and stir continuously.
Do not boil, as boiling can weaken the setting power.

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Hot Berry Compote

1. Add berries and sugar to a pan.
2. Cook on medium heat for about 5 minutes until berries release juice and soften slightly.
3. Turn off heat and cool slightly.
4. Spoon over panna cotta just before serving.

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Storage
Keep refrigerated for up to 3 days.