Description
A smooth and creamy vanilla bean panna cotta served with a vibrant berry compote.
Ingredients
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 vanilla bean, split and scraped
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons unflavored gelatin
- 3 tablespoons cold water
- 1 cup mixed berries (fresh or frozen)
- 2 tablespoons granulated sugar (for compote)
- 1 tablespoon lemon juice (for compote)
Instructions
- In a saucepan, combine heavy cream, 1/2 cup sugar, and the scraped vanilla bean seeds and pod. Heat over medium heat until simmering, stirring occasionally. Remove from heat, cover, and let steep for 15 minutes. Remove vanilla pod.
- While the cream is steeping, sprinkle gelatin over cold water in a small bowl. Let stand for 5 minutes to bloom.
- Reheat the cream mixture gently. Stir in the bloomed gelatin until completely dissolved. Stir in vanilla extract.
- Pour the mixture into 4 individual ramekins or serving glasses. Chill in the refrigerator for at least 4 hours, or until firm.
- To make the berry compote, combine mixed berries, 2 tablespoons sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until berries break down and the sauce thickens, about 10-15 minutes. Let cool.
- Serve the panna cotta topped with the berry compote.
Notes
- For a firmer panna cotta, you can add an extra 1/4 teaspoon of gelatin.
- You can substitute other fruits for the berry compote, such as peaches or cherries.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dessert
- Method: Chilling
- Cuisine: Italian